pork-ravioli-hl-1885541-l1In this article we turn convenient packaged raviolis into a Mediterranean masterpiece with this Italian blend of low-sodium broth, vegetables, and lean pork tenderloin.

Inflammation-fighting fennel and iron-rich mushrooms provide plenty of phytonutrients, 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 pinot grigio.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped onion
  • 1 3/4 cups chopped fennel bulb
  • 1 3/4 cups chopped fennel bulb
  • 1 1/2 cups shiitake mushroom caps, chopped
  • 1 1/2 cups shiitake mushroom caps, chopped
  • 2 garlic gloves, minced
  • 2 garlic gloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground black pepper
  • 10 ounces pork tenderloin, cut into 1/2-inch cubes
  • 10 ounces pork tenderloin, cut into 1/2-inch cubes
  • 1/3 cup dry white wine
  • 1/3 cup dry white wine
  • 3/4 cup canned crushed tomatoes
  • 3/4 cup canned crushed tomatoes
  • 1 cup low-sodium chicken broth
  • 1 cup low-sodium chicken broth
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh oregano, plus more for garnish
  • 1 teaspoon chopped fresh oregano, plus more for garnish
  • 1 (9-ounce) package fresh cheese ravioli
  • 1 (9-ounce) package fresh cheese ravioli
  • 1/4 cup freshly 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.

  • FAT 15g (sat 6g, mono 4g, poly 1g)
  • CHOLESTEROL 88mg
  • PROTEIN 29g
  • SUGARS 6g
  • FIBER 5g
  • IRON 3mg
  • SODIUM 781mg
  • CALCIUM 192mg
  • CALORIES 436

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