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1
Cook fennel bulbs in salted water until soft, remove from water, set aside to cool.
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2
Cook potato in salted water until soft, peel, set aside to cool.
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3
Blanch fennel leaves for 20 seconds, chop finely and set aside.
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4
In a food processor add fennel bulbs, cut into pieces, eggs, Parmesan cheese, bread crumbs, chopped fennel leaves, potatoes, salt and pepper to taste.
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5
Blend until they become a fine puree, transfer to another bowl, and refrigerate for 2 hours.
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6
Fill a pastry bag with the filling mixture.
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7
Pipe approximately 1/2 teaspoon of filling forming a small mound in the center of each won ton wrapper.
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8
Moisten the edges and top with another won ton wrapper and press with fingers to seal.
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9
With a 4-inch scalloped cookie cutter cut around filling to form ravioli into a daisy shape.
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10
Place on sheet pan--not touching-- and sprinkle with flour.
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11
Cover with plastic wrap and refrigerate while preparing sauce
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12
Cook ravioli in boiling salted water for about 2 to 3 minutes, drain, and place 4 on each plate.
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13
Pour sauce over top, garnish with fennel leaves, and serve.
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14
In a saucepan, saute shallots in 1/2 tablespoon of butter until golden.
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15
Add wine, let evaporate for about 1 minute on medium flame.
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16
Add chopped fennel, fennel leaves, truffles, truffle oil, salt and pepper, then add broth, and tomato.
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17
Cook for 1 minute, then add butter.
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18
Remove from flame and keep in a warm place.
