Ravioli With Pork, Fennel, and Shiitake Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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