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Ravioli with fennel, cheese and tomatoes
Surprise your valentine with this fresh ravioli with chestnut mushrooms, lightly sweet fennel, taleggio and tomato hearts.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Cut the stems and bottom of the fennel, halve in length and cut into thin strips.
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Heat the butter in the frying pan and fry the fennel for 5 minutes on a high heat.
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Meanwhile, clean the garlic and cut it fine. Wipe the mushrooms with a piece of kitchen paper and cut into quarters. Cut the tarragon finely.
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Add the garlic, mushrooms, tarragon, some pepper and possibly salt to the fennel. Bake for 5 minutes on a high heat. Change regularly.
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Meanwhile cut the crust of the half taleggio and cut the cheese into cubes.
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When the water is boiling, add the pasta to the pan and cook in 5 minutes until al dente. Drain and collect a cup of cooking liquid.
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Meanwhile cut the bottom of the to the slant for the tomato hearts.
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Take 2 cut to each and put them together so that you get a heart shape.
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Scoop the pasta and cheese through the vegetables and add some cooking water. Divide everything over 2 deep plates and divide the tomato hearts.
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Sprinkle with the rest of the tarragon.
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Nutrition
650Calories
Sodium0% DV1.040mg
Fat43% DV28g
Protein64% DV32g
Carbs21% DV62g
Fiber40% DV10g
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