Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 999.78 Kcal (4186 kJ) | ||
| Calories from fat | 267.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.74g | 46% | |
|---|---|---|---|
| Cholesterol | 207.13mg | 69% | |
| Sodium | 2219.64mg | 92% | |
| Potassium | 4127.93mg | 88% | |
| Total Carbs | 82.61g | 28% | |
| Sugars | 26.22g | 105% | |
| Dietary Fiber | 24.67g | 99% | |
| Protein | 89.57g | 179% | |
| Vitamin C | 53.4mg | 89% | |
| Iron | 7.3mg | 40% | |
| Calcium | 547.2mg | 55% | |
| Amount Per 100 g | |||
| Calories | 62.18 Kcal (260 kJ) | ||
| Calories from fat | 16.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 46% | |
|---|---|---|---|
| Cholesterol | 12.88mg | 69% | |
| Sodium | 138.04mg | 92% | |
| Potassium | 256.72mg | 88% | |
| Total Carbs | 5.14g | 28% | |
| Sugars | 1.63g | 105% | |
| Dietary Fiber | 1.53g | 99% | |
| Protein | 5.57g | 179% | |
| Vitamin C | 3.3mg | 89% | |
| Iron | 0.5mg | 40% | |
| Calcium | 34mg | 55% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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