Dinner recipes - Quick Pork Ragu with Ravioli

Quick Pork Ragu with Ravioli

Ingredients

• 1 lb. cheese ravioli
• 2 tbsp. olive oil
• 1 large garlic clove, finely chopped
• 1 lb. lean ground pork
• kosher salt
• black pepper
• 1/3 c. tomato paste
• 3/4 c. dry white wine
• 1/2 c. fresh flat-leaf parsley, roughly chopped
• Grated Parmesan, for serving
• Green salad, for serving

Directions

1. Cook the ravioli according to package directions. Reserve 1/2 cup of the cooking liquid. Drain the ravioli and transfer to plates.
2. Meanwhile, heat the oil and garlic in a large skillet over medium heat. Add the pork, season with 1/4 teaspoon each salt and pepper and cook, breaking it up with a spoon, until beginning to brown, 5 to 6 minutes.
3. Add the tomato paste and cook, stirring, for 2 minutes. Add the wine and simmer for 1 minute. Fold in the parsley.
4. Serve the pork ragu over the ravioli, sprinkle with Parmesan and serve with a salad, if desired.

PER SERVING 590 CAL, 32 G FAT (10.5 G SAT FAT), 127 MG CHOL, 497 MG SOD, 36 PRO, 46 G CAR, 3 G FIBER.