Ravioli With Pork, Fennel, And Shiitake Sauce

• 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.

olive oil, onion, fennel bulb, shiitake mushroom caps, garlic, salt, freshly ground black pepper, pork tenderloin, white wine, tomatoes, chicken broth, fresh rosemary, fresh oregano, fresh cheese ravioli, freshly grated parmesan cheese

Taken from www.myrecipes.com/recipe/ravioli-with-pork-fennel-shiitake-sauce (may not work)