Ravioli with Shrimp and Fennel

developed by Jonee Levy 
submitted by Harvey Hacker 

preparation time: 45 minutes 

serves 4 as a light lunch, appetizer or cold buffet item 

 

1 pound medium shrimp in shell from Liang’s or other Stockton St. market 

1 box cheese ravioli from Molinari Delicatessen 

¼ cup grated Parmigiano-Reggiano 

¼ cup extra virgin olive oil 

1 teaspoon balsamic vinegar 

1 medium size fennel root with fronds 

 

Boil shrimp briefly (1 to 2 minutes) until shell is red but meat still tender and sweet. Remove and discard heads and shells. 

 

Wash fennel and slice bulb crosswise into thin (¼-inch) crescents. Separately, chop a handful of fronds and reserve for garnish. 

 

Boil ravioli until done (about 2 minutes), drain and dress with oil and cheese, mixing thoroughly to distribute. 

 

Toss dressed ravioli, shrimp, sliced fennel, and vinegar and place in serving bowl, garnished with chopped fronds. Serve at room temperature.