Best Rustic Ravioli Stew Recipes

ITALIAN BEEF AND RAVIOLI STEW

Italian Beef and Ravioli Stew image

Take a trip to Tuscany with a rustic soup brimming with beef, veggies and tomatoes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, coarsely chopped (1/2 cup)
2 teaspoons finely chopped garlic
2 teaspoons chopped fresh rosemary leaves
1 medium yellow or green bell pepper, cut into 2-inch strips
2 pounds beef boneless chuck, cut into 1-inch pieces
2 cans (14.5 ounces each) diced tomatoes with balsamic vinegar, basil and olive oil, undrained
1/2 cup red wine or Progresso™ beef flavored broth (from 32-ounce carton)
1 1/2 cups frozen cut green beans
1 package (9 ounces) refrigerated cheese-filled ravioli

Steps:

Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onion, garlic, rosemary and bell pepper in oil 4 to 5 minutes, stirring frequently, until onions are softened. Stir in beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
Stir in tomatoes and wine. Heat to boiling; reduce heat to medium-low. Cover and cook 45 to 50 minutes, stirring occasionally, until beef is tender.
Stir in frozen green beans and ravioli. Increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until ravioli are tender.

Nutrition Facts : Calories 460, Carbohydrate 29 g, Cholesterol 100 mg, Fat 1, Fiber 3 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 8 g, TransFat 1/2 g

ONE-PAN TUSCAN RAVIOLI

One-Pan Tuscan Ravioli image

Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don't have eggplant. Very flexible! -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 cups cubed eggplant (1/2 inch)
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
1 package (9 ounces) refrigerated cheese ravioli
1 can (15 ounces) cannellini beans, rinsed and drained
Shredded Parmesan cheese
Thinly sliced fresh basil

Steps:

In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes., Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.

Nutrition Facts : Calories 376 calories, Fat 10g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 1096mg sodium, Carbohydrate 56g carbohydrate (11g sugars, Fiber 8g fiber), Protein 16g protein.

RUSTIC RAVIOLI STEW

Rustic Ravioli Stew image

Here's an easy, comfort stew perfect for a cold winter night. Add a whole grain roll to complete the meal.

Provided by erinBOberrin

Categories Stew

Time 24m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
3 -4 cloves garlic, minced
1 medium white onions or 1 medium yellow onion, thinly sliced
1 (14 1/2 ounce) can low sodium beef broth or 1 (14 1/2 ounce) can low sodium chicken broth
1 cup water
1 teaspoon chopped fresh rosemary
1 teaspoon dried rosemary, crushed
1/4 teaspoon crushed red pepper flakes (optional)
1 (9 ounce) package refrigerated cheese ravioli or 1 (9 ounce) package refrigerated chicken ravioli
1 (10 ounce) package Baby Spinach, coarsely chopped
1 (14 ounce) can chopped tomatoes (can use italian recipe-ready version)
grated romano cheese (optional) or grated asiago cheese (optional)

Steps:

Heat oil in large saucepan over medium heat.
Add garlic and onion, saute 5 minutes.
Add broth, water, rosemary and red pepper and bring to a boil.
Add ravioli and undrained tomatoes, bring to boil again.
Cover, reduce heat and simmer for 5 minutes.
Add spinach, and cook another 3 minutes or until ravioli is tender.
Serve with grated cheese.

Nutrition Facts : Calories 60.2, Fat 1.7, SaturatedFat 0.3, Sodium 63.6, Carbohydrate 10.2, Fiber 3.3, Sugar 4.1, Protein 3.3

SLOW-COOKER ITALIAN RAVIOLI STEW

Slow-Cooker Italian Ravioli Stew image

Come home to a delicious slow cooked pasta and vegetables stew dinner. Perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h25m

Yield 8

Number Of Ingredients 7

Ingredients

4 medium carrots, sliced (2 cups)
1 large onion, chopped (1 cup)
2 cans (14.5 oz each) diced tomatoes with Italian-style herbs, undrained
2 cans (14 oz each) chicken broth
1 can (19 oz) cannellini beans, drained
2 teaspoons dried basil leaves
1 package (9 oz) refrigerated Italian sausage- or cheese-filled ravioli

Steps:

In 3 1/2- to 4-quart slow cooker, mix all ingredients except ravioli. Cover; cook on Low heat setting about 6 hours or until vegetables are tender.
Increase heat setting to High. Stir in ravioli. Cover; cook about 8 minutes longer or until ravioli are tender.

Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 15 mg, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 0 g

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