Fresh ravioli with fennel, goat cheese and bacon

Step 1

Crush or finely chop the garlic. Cut the onion into thin half rings. Halve the fennel, cut into quarters and remove the hard core. Cut the fennel into strips.

Step 2

Heat 1/2 tbsp butter per person in a frying pan with a lid. Saute the garlic and onion for 1 - 2 minutes with a good pinch of salt. Add the fennel strips and 20 ml water per person and cook, covered, for 16-18 minutes. Stir regularly. Allow to reduce further if there is still too much liquid in the pan.

Step 3

Bring plenty of water to the boil in a pan with a lid for the ravioli and snow peas. In a salad bowl, make a dressing of 1/2 tbsp extra virgin olive oil, 1/2 tbsp honey and 1 tsp mustard per person. Season the dressing with salt and pepper. Toss the dressing with the salad mix just before serving.

Step 4

Heat a frying pan, without oil, on medium heat and fry the almond slivers until golden brown. Then heat the same frying pan again without oil over medium heat and fry the bacon until crispy for 5 minutes. Store the bacon on a plate lined with kitchen paper.

Step 5

Meanwhile, cook the fresh ravioli and snow peas together, covered, for 4-6 minutes. Then drain and let it steam without the lid. Stir the whipped cream and goat cheese through the fennel and heat for a further 2 - 3 minutes.

Step 6

Divide the ravioli and snow peas over the plates and spoon the goat cheese with fennel over it. Garnish with the bacon and almond shavings. Serve with the salad.