Fennel Ravioli
  4 servings
Pasta Dough    
Amount Measure Ingredients
1 each  Egg, beaten
1 cup Flour, cake
1 teaspoon Saffron
     
Ravioli Filling    
Amount Measure Ingredients
1/4 each Fennel bulb
1/2 cup Spinach leaves
1 1/2 ounces Cream
1 tablespoon Sake , to taste
1 tablespoon, as needed Panko
  To taste Salt & pepper
  Pinch 5 spice
 
Procedures

Pasta Dough
  1. Pulse in robo-coup until mealy.
  2. Turn out onto plastic, press together and wrap.
  3. Allow to rest 20-30 min before rolling.

Ravioli Filling
1. Puree vegetable, salt and pepper and 1/2 of wine in robo-coup.
2. Add cream, puree. Add more wine if needed.
3. Add panko as needed to absorb liquid.