• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Ravioli With Pork, Fennel, and Shiitake Sauce

  • 4servings
  • 436calories

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 1/2 cups chopped onion

  3. 1 3/4 cups chopped fennel bulb

  4. 1 1/2 cups shiitake mushroom caps, chopped

  5. 2 garlic gloves, minced

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon freshly ground black pepper

  8. 10 ounces pork tenderloin, cut into 1/2-inch cubes

  9. 1/3 cup dry white wine

  10. 3/4 cup canned crushed tomatoes

  11. 1 cup low-sodium chicken broth

  12. 1/2 teaspoon chopped fresh rosemary

  13. 1 teaspoon chopped fresh oregano, plus more for garnish

  14. 1 (9-ounce) package fresh cheese ravioli

  15. 1/4 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback