Ravioli with fennel, cheese and tomatoes

Name: ravioli with fennel, cheese and tomatoes
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 fennel bulb; 25 g butter; 1 toe garlic; 250 g Chestnut mushroom; 7,5 g fresh tarragon; 90 g Taleggio cheese; 250 g ravioli funghi porcini; 200 g snoepto

Surprise your valentine with this fresh ravioli with chestnut mushrooms, lightly sweet fennel, taleggio and tomato hearts.

Ingredients

Kitchen Stuff

1 paper towel

Directions

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.
Heat the butter in the frying pan and fry the fennel for 5 minutes on a high heat.
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.
Add the garlic, mushrooms, tarragon, some pepper and possibly salt to the fennel. Bake for 5 minutes on a high heat. Change regularly.
Meanwhile cut the crust of the half taleggio and cut the cheese into cubes.
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.
Meanwhile cut the bottom of the to the slant for the tomato hearts.
Take 2 cut to each and put them together so that you get a heart shape.
Scoop the pasta and cheese through the vegetables and add some cooking water. Divide everything over 2 deep plates and divide the tomato hearts.
Sprinkle with the rest of the tarragon.