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Ravioli With Pork, Fennel, and Shiitake Sauce

Yunhee Kim
Prep time 30 mins
Cook time 1 hr
Yield Makes 4 servings (serving size: 1 1/4 cups)
Earthy fennel and shiitake mushrooms perfectly complement pork-stuffed ravioli.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 1 3/4 cups chopped fennel bulb
  • 1 1/2 cups shiitake mushroom caps, chopped
  • 2 garlic gloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 ounces pork tenderloin, cut into 1/2-inch cubes
  • 1/3 cup dry white wine
  • 3/4 cup canned crushed tomatoes
  • 1 cup low-sodium chicken broth
  • 1/2 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh oregano, plus more for garnish
  • 1 (9-ounce) package fresh cheese ravioli
  • 1/4 cup freshly grated Parmesan cheese

Nutrition Information

  • calories 436
  • fat 15 g
  • satfat 6 g
  • monofat 4 g
  • polyfat 1 g
  • cholesterol 88 mg
  • protein 29 g
  • sugars 6 g
  • fiber 5 g
  • iron 3 mg
  • sodium 781 mg
  • calcium 192 mg

How to Make It

  1. Place a large skillet over medium heat. Add oil and onion; cook 6 minutes or until translucent. Add fennel and next 4 ingredients (through pepper). Cook, stirring often, 8 minutes until tender.

  2. Add pork; cook 4 minutes or until no longer pink. Stir in wine; raise heat to high. Cook 2-3 minutes or until evaporated. Stir in tomatoes and chicken broth; lower heat to medium-low. Cover and cook 30 minutes. Add rosemary and oregano; cook uncovered 3-5 minutes or until half the liquid has absorbed.

  3. Bring a pot of water to a boil; cook ravioli 11 minutes or until al dente. Drain; transfer to a serving dish. Add sauce and three-quarters cheese. Top with remaining cheese and oregano.