| | RAVIOLI FILLING |
| 2 | c | Ricotta Cheese |
| 16 | oz | Sliced Smoked Salmon; (Preferably Kendall Brook brand) |
| 1/4 | c | Sliced Scallions |
| 1/8 | c | Julienne Sun-Dried Tomatoes |
| 1/8 | c | Extra-Virgin Olive Oil |
| 1 | tb | Chopped Garlic |
| | RAVIOLI |
| 12 | | 3x3 Fresh Pasta Sheets |
| 1 | c | Coarse Corn Meal |
| 2 | | Eggs beaten |
| DIVIDER | - | ------------------------ROASTED ONION AND FENNEL-------------------------- CREAM |
| 4 | md | Size yellow onions; preferable vidalias |
| 1 | tb | Canola Oil |
| 2 | c | Diced Fennel; (tops and bulb) |
| 6 | | Black Peppercorns |
| 2 | | Fresh Bay Leaves |
| 2 | | Cloves |
| 1/2 | ts | Rushed Chili Flakes |
| 2 | | Cloves Whole Smashed Garlic |
| 1/4 | c | Whole Toasted Fennel Seeds |
| 2 | c | White Wine |
| 2 | qt | Heavy Cream |
| | OVEN-DRIED TOMATO TAPENADE |
| | OVEN DRIED TOMATOES |
| 24 | | Ripe; Roma, (plum) Tomatoes |
| | Extra Virgin Olive Oil |
| | Salt & Pepper |
| | Parchment Paper |
| | TAPENADE |
| 1 | c | Pitted Calamata Olives |
| 1/2 | oz | Chopped Anchovies Filets |
| 1 | oz | Large Capers |
| 1/2 | c | Chopped Flat Leaf Parsley |
| 1 | oz | Chopped Garlic |
| 2 | c | Diced Oven Dried Tomatoes |
| 2 | c | Extra Virgin Olive Oil |
| 2 | | Lemons; (Zest of) |
