Ravioli With Pork, Fennel, and Shiitake Sauce

Ground fennel and shiitake mushrooms perfectly complement the pork-stuffed ravioli.
Preheat a large skillet over medium-high heat. Add the butter and onion; cook for 6 minutes or until translucent. Add the fennel and the next 4 ingredients (season with pepper). Cook, stirring frequently, for 8 minutes, until tender.Add the pork; cook for 4 minutes or until it is no longer pink. Pour in the wine; turn up the heat to high. Cook for 2-3 minutes or until steamed. Add tomatoes and chicken stock; reduce heat to medium-low. Cover and cook for 30 minutes. Add rosemary and oregano; cook uncovered for 3-5 minutes or until half the liquid is absorbed.Bring a pot of water to a boil; cook the ravioli for 11 minutes or until al dente. Drain; transfer to a serving platter. Add the sauce and three-quarters of the cheese. Top with the remaining cheese and oregano.