In this delicious recipe we turn convenient packaged raviolis into a Mediterranean masterpiece with this Italian blend of low-sodium broth, vegetables, lean pork tenderloin with a touch of grated Parmesan.
Inflammation-fighting fennel and iron-rich mushrooms provide plenty of phytonutrients and anti oxidents, as well a rich base for garlic, rosemary and oregano.
Top it off with a hint of buttery Parmesan cheese, and enjoy with a glass of chilled pinot grigio or if you prefer a Chianti.
Nutritional Info
- Fat 15g (Sat 6g, Mono 4g, Poly 1g)
- Cholesterol 88mg
- Protein 29g
- Sugars 6g
- Fiber 5g
- Iron 3mg
- Sodium 781mg
- Calcium 192mg
- Calories 436
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
Preparation
- 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 and 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.
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