Earthy fennel and shiitake mushrooms perfectly complement pork-stuffed ravioli.

Susan Sugarman


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

436 calories; fat 15g; saturated fat 6g; mono fat 4g; poly fat 1g; cholesterol 88mg; protein 29g; sugars 6g; fiber 5g; iron 3mg; sodium 781mg; calcium 192mg.