Beefandraviolisoup Recipes

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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

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

BEEF RAVIOLI SOUP



Beef Ravioli Soup image

This quick, easy soup will become a staple in you home. Your family will be requesting it often.-Marian Platt, Sequim, Washington

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4-6 servings.

Number Of Ingredients 10

1 cup sliced celery
1/2 cup chopped onion
1 cup sliced carrots
2 tablespoons vegetable oil
4 cups beef broth
1/8 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 can (15 ounces) beef ravioli
1/4 cup chopped fresh parsley
Grated Parmesan cheese

Steps:

  • In a large kettle, saute celery, onion and carrots in oil for 3 minutes; add broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the vegetables are tender. Stir in the ravioli; heat through. Garnish with parsley and Parmesan cheese.

Nutrition Facts : Calories 240 calories, Fat 9g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 1026mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.

RAVIOLI SOUP



Ravioli Soup image

My family's love of pasta dishes inspired my to create this thick and hearty soup. People always rave about the rich tomato base and tender pockets of cheese-filled ravioli. -Shelley Way, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 17

1 pound ground beef
2 cups water
2 cans (one 28 ounces, one 14-1/2 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1-1/2 cups chopped onions
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 package (9 ounces) refrigerated cheese ravioli
1/4 cup grated Parmesan cheese
Additional minced fresh parsley, optional

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.

Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 542mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

EASY HOMEMADE BEEF AND RICOTTA RAVIOLI



Easy Homemade Beef and Ricotta Ravioli image

Don't let the idea of homemade ravioli scare you. It's way easier than it sounds when using wonton wrappers, and it's so worth the end result!! These can be boiled or baked as desired.

Provided by Bird

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 3

Number Of Ingredients 10

½ pound ground beef
¼ onion, chopped
3 cloves garlic, minced
salt and ground black pepper to taste
1 (15 ounce) container ricotta cheese
¼ cup freshly grated Parmesan cheese
3 tablespoons finely chopped fresh parsley
1 egg
30 wonton wrappers
1 egg yolk, beaten

Steps:

  • Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.
  • Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
  • To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.

Nutrition Facts : Calories 640.8 calories, Carbohydrate 56.3 g, Cholesterol 232 mg, Fat 26.3 g, Fiber 1.8 g, Protein 42.5 g, SaturatedFat 12.9 g, Sodium 820.5 mg, Sugar 1.1 g

BEEF AND RAVIOLI SOUP



Beef and Ravioli Soup image

Make and share this Beef and Ravioli Soup recipe from Food.com.

Provided by lazyme

Categories     Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 lb boneless beef top sirloin steak, cut into 1/4-inch dice
2 tablespoons flour
2 tablespoons butter
1 celery rib, chopped
1 carrot, chopped
1 onion, chopped
1 tablespoon garlic, chopped
1/2 teaspoon thyme
1/2 teaspoon white pepper
2 (14 1/2 ounce) cans beef broth
1 (28 ounce) can whole tomatoes with juice, chopped
1 cup water
1/2 teaspoon salt
1 (9 ounce) package beef ravioli, refrigerated
2 tablespoons flour
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Toss sirloin, and 2 tablespoons flour in bowl. Melt 2 tablespoons butter in large Dutch oven over medium-high heat. Cook until beef is browned; transfer with slotted spoon to bowl.
  • Add celery, carrot, onion, garlic, thyme and white pepper to Dutch oven. Cook, stirring, 3 minutes, until vegetables are lightly browned.
  • Add broth, tomatoes, 1 cup water, reserved beef, and 1/2 teaspoon salt. Bring to boil; reduce heat to medium and cook 20 minutes, until vegetables are tender. Add beef ravioli; cook 10 minutes, stirring occasionally.
  • Meanwhile, combine 2 tablespoons flour and 1 tablespoon cornstarch with 2 tablespoons water in cup until smooth. Stir into soup; bring to boil and boil 1 minute.

Nutrition Facts : Calories 163.9, Fat 8.8, SaturatedFat 3.7, Cholesterol 27.7, Sodium 1203.3, Carbohydrate 12.9, Fiber 2, Sugar 4.7, Protein 9.6

BEEF RAVIOLI



Beef Ravioli image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 2h25m

Yield 42 ravioli

Number Of Ingredients 21

2 tablespoons grapeseed oil
2 pounds ground beef (80/20 blend)
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme
Kosher salt and freshly ground pepper
1 cup ricotta
2 cups panko breadcrumbs
1/2 cup grated Parmesan
2 tablespoons minced fresh parsley
Kosher salt and freshly ground pepper
1 cup all-purpose flour, plus more for dusting
1 cup semolina flour
1 teaspoon kosher salt
2 large eggs
1 teaspoon olive oil or vegetable oil
1 1/2 cups all-purpose flour
2 cups egg wash (equal parts milk and eggs, beaten together)
2 cups egg wash (equal parts milk and eggs, beaten together)
Vegetable oil, for frying
Kosher salt and freshly ground pepper
Serving suggestion: marinara sauce

Steps:

  • For the filling: Heat the oil for 1 minute in a saucepan over medium-high heat. Add the ground beef and cook for about 3 minutes, stirring with a spoon to keep the beef from clumping. Then add the oregano, thyme, and salt and pepper to taste and cook for another 3 minutes. Transfer the filling to a colander and drain the excess oil, then transfer it to a bowl and stir in the ricotta. Refrigerate until ready to use.
  • For the breading: In a food processor, pulse the panko breadcrumbs to half of their original size; this will allow them to bread the ravioli evenly. Transfer the crumbs to a bowl and mix them well with the Parmesan, parsley and salt and pepper to taste. Set aside.
  • For the dough: Slowly sift the all-purpose flour, semolina and 1 teaspoon of the salt into a bowl. In a separate bowl, whisk together the eggs, oil and 1 to 2 tablespoons of water. Form the sifted flour into a mound on a counter and pour half the egg mixture into the center of the mound. Start forming a dough with two fingers while supporting the mound of flour with the other hand, then add the remainder of the egg mixture once the original amount is absorbed. Continue kneading the dough by hand until all the liquid has been absorbed, 5 to 6 minutes, dusting the work surface with flour as needed to prevent the dough from sticking. Once the dough is mixed well, roll it into a ball, wrap with plastic wrap and let rest in the refrigerator for 1 hour.
  • To assemble and fry: Split the rested dough into 2 balls and roll out each ball on a floured work surface to the thickness of a dime (or run them through a pasta machine three times on thickness settings of 8, 5 and finally 2). Score one of the sheets of rolled dough with a ravioli pin and fill each scored pocket with 1 teaspoon of the filling. Brush the edges of the dough with egg wash, lay the second sheet of rolled pasta on top and then press and seal the individual ravioli with your fingers, ensuring that no air is trapped inside. Cut and portion out the individual pieces.
  • In a large heavy-bottomed saucepan, heat the vegetable oil to 350 degrees F. Dredge the ravioli in the flour, followed by the egg wash, and finally the breading. Working in batches, fry the ravioli for 3 minutes, flipping them once during the process. Drain on paper towels, then serve with marinara sauce.

BEEF AND ONION SOUP



Beef and Onion Soup image

Make and share this Beef and Onion Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Steak

Time 1h22m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 lb round steak, cut into 1 inch cubes
1 tablespoon butter or 1 tablespoon margarine
3 medium yellow onions, sliced into rings
6 cups beef stock or 6 cups beef broth
1 tablespoon Dijon mustard
1/4 cup dry red wine
1 teaspoon salt, to taste
fresh ground pepper
6 ounces mushrooms, sliced
1/4 cup chopped parsley
1 cup grated swiss cheese

Steps:

  • In a big soup pot over medium-high heat, let the oil get warm.
  • Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
  • Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.
  • Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
  • Return beef cubes to pot.
  • Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
  • Add in parsley; stir to combine; adjust seasoning to taste.
  • Ladle soup into individual bowls; sprinkle cheese over the top.

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