Ravioli Cabbage Soup Recipes

RAVIOLI SOUP

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.

RAVIOLI & CABBAGE SOUP

Steps:

• Cut bacon into 1/2-inch pieces In a 5-6 qt pan, cook bacon over medium heat until soft and translucent Spoon off and discard all but 2 tablespoons of the drippings; add onion, garlic and parsley and cook, stirring occasionally, until onion and bacon are lightly browned.
• Add stock or broth, water, cabbage and carrot Bring to a boil over high heat Separate ravioli, if stuck together, and add to stock Reduce heat to medium and boil gently, uncovered, stirring occasionally, until ravioli are just tender (about 10 minutes for fresh, 12 minutes for frozen).
• Pass cheese at the table to sprinkle over individual servings.

CHEDDAR RAVIOLI WITH CABBAGE AND BACON

Steps:

• Preheat oven to 450 degrees F.
• Mold the strips of bacon into a circular disk shape, then bake until crisp, about 15 minutes.
• Bring a large pot of water to a boil and season with olive oil and fleur de sel.
• Brush 1 side of the pasta sheets with egg white. Cut out 1-inch squares of cheese and place in the center of the pasta sheet. Sprinkle juniper berry and black pepper on top. Seal the pasta with another sheet and press the edges together firmly. Use a 3-inch diameter circular cookie cutter to remove edges of the pasta to make the ravioli shape.
• Cook the ravioli for 5 minutes in boiling water and drain.
• Using a small pot, add the beef stock and season with olive oil and pepper. Bring to a boil.
• Create a cylinder shape using 1 cabbage leaf. Finely chop the other cabbage leaf and place in the center of the cabbage cylinder.
• To plate, place 2 ravioli on 1 side and the cabbage on the other side. Wedge a disk of bacon in the cabbage. Garnish with beef sauce.

RAVIOLI AND VEGETABLE SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
• Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.

QUICK AND SIMPLE RAVIOLI SOUP

Steps:

• Place first 4 ingredients in a pan,bring to a boil and boil 5 minutes.
• Slice squash in 1/2 lengthwise and then slice thinly widthwise.
• Add ravioli and squash and cook till ravioli is done.
• Garnish with Parmesan.

RIBOLLITA (REBOILED ITALIAN CABBAGE SOUP)

Steps:

• Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
• Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
• Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
• Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.

RAVIOLI SOUP

Steps:

• In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.

QUICK RAVIOLI & SPINACH SOUP

Steps:

• In a large saucepan, combine the broth, onion powder and pepper; bring to a boil. Add ravioli; cook, uncovered, for 7-10 minutes or until tender. Add spinach and chicken during the last 3 minutes of cooking. If desired, serve with cheese.

QUICK AND EASY RAVIOLI SOUP

Steps:

• In a Dutch oven, brown ground beef; drain.
• Add all ingredients, except for the Paremesan cheese and ravioli.
• Bring to a boil.
• Reduce heat; cover and simmer 30 minutes.
• Stir in the Parmesan cheese.
• Cook ravioli according to package directions; drain and add to soup.
• ~NOTE~I normally use the cheese filled ravioli because that is the kid's favorite.
• But you can use a different type of filling to satisfy your taste, such as roasted chicken or Italian sausage filled ravioli.