Ravioli With Pork, Fennel, and Shiitake Sauce

ravioli-pork-sauce Recipe
Yunhee Kim
Earthy fennel and shiitake mushrooms perfectly complement pork-stuffed ravioli.

Yield:

Makes 4 servings (serving size: 1 1/4 cups)

Recipe Time

Prep: 30 Minutes
Cook: 1 Hours

Nutritional 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

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

Preparation

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.

Note:

Susan Sugarman,

March 2009
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