How Do You Make Chicken, Olive, & Asiago Triangolari With Sherry-Braised Fennel?
Fun to make (and even more fun to eat!), this recipe grew out of my love for ravioli (the bigger the better!) and for fragrant, versatile fennel. The richness and depth of flavors belie the fact that there’s only 1 tablespoon of oil and very little added salt in four servings. It’s healthy, delicious, and family-friendly too, as each person can pitch in to make their very own giant-sized triangular ravioli. In a mixing bowl, gently combine the first seven ingredients (through white pepper.) (**Note: The olives and cheese may provide enough salt; cook and taste a small amount of the mixture before adding any additional salt.**) Cover and refrigerate to let the flavors mingle while you prepare the fennel. Cut off the tough green stalks of the fennel just above the white bulb. Reserve a small handful of the feathery fronds for garnish; roughly chop one of the green stalks and set aside. Trim the base and slice the white bulb into 1/4 inch pieces, discarding the tough core. In a heavy lidd
