Simple Supper: Ravioli with Caramelized Fennel & Red Onion

Fennel grows wild on the hills near us. Walking around you smell clean ocean air, eucalyptus & a crisp note of anise; quite different from the heat, dust & occasional hint of oak or moss you grab back in central Texas. You can pick the wild fennel & nibble on it too. It tastes perfect, almost like licorice. Though I never was much of a licorice fan, somehow, despite that fact, it tastes right.

Ravioli with Caramelized Fennel & Red Onion, for 2 - 3
1 package prepared ravioli (cheese, spinach, or mushroom work well)
1 large red onion, sliced
2 bulbs fennel, whites only, sliced thinly (reserve a few fronds for garnishing)
2 cloves garlic, minced
2 tbsp. olive oil
salt to taste
pepper to taste
2 - 3 sliced prosciutto, sliced thinly (optional)

Heat the oil in a skillet over medium-low heat. Once warm, toss in the onions & fennel & salt them. Cook until the begin to caramelize, about 15 minutes, then toss in the garlic & cook 5 minutes more. Salt & pepper to taste.

While the onions & fennel caramelize, prepare the ravioli according to package directions (usually boil for 5 minutes or so). Top the raviolis with the onions, fennel, a few fennel fronds, & if you like, prosciutto.

Kitchen to table time: 25 - 30 minutes

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