Ravioli With Pork, Fennel, and Shiitake Sauce

ravioli-pork-sauce Yunhee Kim


  • 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


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.

  • Prep Time:
  • Cook Time:

  • Earthy fennel and shiitake mushrooms perfectly complement pork-stuffed ravioli.
  • Yield: Makes 4 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 436
Fat per serving: 15g
Saturated fat per serving: 6g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Cholesterol per serving: 88mg
Protein per serving: 29g
Sugars per serving: 6g
Fiber per serving: 5g
Iron per serving: 3mg
Sodium per serving: 781mg
Calcium per serving: 192mg