RUSTIC RAVIOLI STEW
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
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
HOMEMADE RAVIOLI
Turn your hand to making your own pasta with this homemade ravioli. It's stuffed with a creamy ricotta and spinach filling and tossed in sage butter to finish
Provided by Anna Glover
Categories Dinner
Time 1h25m
Number Of Ingredients 12
Steps:
- To make the pasta, put the flour in a bowl and make a well in the middle. Add the eggs and egg yolks and mix with a fork, bringing more of the flour in from the sides as you mix. Once the mixture comes together into a ball, tip it out onto a work surface and knead for 10-15 mins until firm and smooth. Wrap and leave to rest for 30 mins.
- Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the garlic for 30 seconds. Add the spinach with a few tablespoons of water, and cook until the spinach has wilted and is dark green and the water has evaporated. Stir in the lemon zest, grate over some nutmeg and season. Tip the mixture into a bowl and leave to cool.
- Cut the pasta dough into four pieces so it's easier to work with. Run one piece through a pasta machine (leaving the remaining pieces covered to prevent them drying out), starting with the widest setting and working down to the thinnest setting. Keep the machine and the pasta well floured to prevent sticking or tearing.
- Mix the ricotta into the spinach mixture and season well. Do this just before you're ready to fill the pasta, or chill until needed.
- To make the ravioli, cut a sheet of pasta in half so you have two equal lengths. Lay out on a well-floured work surface, then spoon heaped teaspoons of the filling, spaced 5cm apart, over one of the pasta sheets. Brush the exposed pasta around the filling with water. Gently lift the second pasta sheet over the fillings, and use the side of your hand to press the pasta sheets together around the fillings to seal, ensuring there are no air bubbles.
- Stamp out the ravioli using a round cutter (position it so the filling is in the centre of the circle), or use a sharp knife to cut out square ravioli. Arrange in a single layer over baking trays dusted with flour, then repeat the process with the remaining pasta dough pieces. Will keep, covered and chilled, for up to two days.
- To cook, bring a large pan of salted water to the boil and gently lower in the ravioli using a slotted spoon. Boil for 2-3 mins until the pasta is cooked through, then remove to a bowl using a slotted spoon. (You may need to cook the ravioli in batches to ensure it's evenly cooked.)
- Heat the butter in a large frying pan over a medium-high heat, drop in the sage and fry until the butter turns a nutty brown and the sage leaves are crisp. Remove from the heat and toss in the ravioli. Sprinkle with parmesan and some lemon juice, then season with cracked black pepper and toss gently in the butter to coat. Divide between warm bowls and sprinkle with more parmesan before serving.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.54 milligram of sodium
ALL DAY RAVIOLI STEW CROCK POT RECIPE - (4/5)
Provided by Reneeb
Number Of Ingredients 6
Steps:
- In large crock pot, combine all ingredients except ravioli; mix well. Cover;cook on low setting for 6 hours or until vegetables are tender. At serving time, increase heat to high setting. Add ravioli; cook an additional 8 minutes or until ravioli is tender.
ITALIAN BEEF AND RAVIOLI STEW
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
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
ITALIAN RAVIOLI STEW
This slow cooker stew is so easy to make, especially on busy days that I know I would not normally have time to cook a nice meal. Excellent with a slice of italian bread.
Provided by Amanda Smith
Categories Other Soups
Time 5m
Number Of Ingredients 7
Steps:
- 1. In a 3 1/4 to 4 quart slow cooker, combine all ingredients except ravioli, mix well. Cover, cook on low setting for 6 hours or until vegetables are tender.
- 2. At serving time, increase heat to high setting. Add ravioli, cook an additional 8 minutes or until ravioli are tender. Sometimes I will buy a package of the sausage and cheese ravioli and mix half of each into the stew.
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