Earthy fennel and shiitake mushrooms perfectly complement pork-stuffed ravioli.
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
How to Make It
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.
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.
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.
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