Smoked Salmon Ravioli With Roasted Onion, Fennel Cream Recipe

• 2 c. Ricotta Cheese
• 16 ounce Sliced Smoked Salmon, (Preferably Kendall Brook brand)
• 1/4 c. Sliced Scallions
• 1/8 c. Julienne Sun-Dry Tomatoes
• 1/8 c. Extra-Virgin Extra virgin olive oil
• 1 Tbsp. Minced Garlic
• 12 x 3x3 Fresh Pasta Sheets
• 1 c. Coarse Corn Meal
• 2 x Large eggs beaten
• 4 med Size yellow onions, preferable vidalias
• 1 Tbsp. Canola Oil
• 2 c. Diced Fennel, (tops and bulb)
• 6 x Black Peppercorns
• 2 x Fresh Bay Leaves
• 2 x Cloves
• 1/2 tsp Rushed Chili Flakes
• 2 x Cloves Whole Smashed Garlic
• 1/4 c. Whole Toasted Fennel Seeds
• 2 c. White Wine
• 2 quart Heavy Cream
• 24 x Ripe, Roma, (plum) Tomatoes
•     Extra Virgin Extra virgin olive oil
•     Salt & Pepper
•     Parchment Paper
• 1 c. Pitted Calamata Olives
• 1/2 ounce Minced Anchovies Filets
• 1 ounce Large Capers
• 1/2 c. Minced Flat Leaf Parsley
• 1 ounce Minced Garlic
• 2 c. Diced Oven Dry Tomatoes
• 2 c. Extra Virgin Extra virgin olive oil
• 2 x Lemons, (Zest of)

Directions