Ravioli With Pork, Fennel, and Shiitake Sauce

Ingredients

• 1 tablespoonolive oil
• 1 1/2 cupschopped onion
• 1 3/4 cupschopped fennel bulb
• 1 1/2 cupsshiitake mushroom caps, chopped
• 2 garlic gloves, minced
• 1/2 teaspoonsalt
• 1/4 teaspoonfreshly ground black pepper
• 10 ouncespork tenderloin, cut into 1/2-inch cubes
• 1/3 cupdry white wine
• 3/4 cupcanned crushed tomatoes
• 1 cuplow-sodium chicken broth
• 1/2 teaspoonchopped fresh rosemary
• 1 teaspoonchopped fresh oregano, plus more for garnish
• 1 (9-ounce) package fresh cheese ravioli
• 1/4 cupfreshly 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.