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
RUSTIC ITALIAN TORTELLINI SOUP
Steps:
- Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 878mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
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
SLOW-COOKER ITALIAN RAVIOLI STEW
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
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
RUSTIC VENISON STEW
Savory, rustic flavor. Bread tastes so good in this broth you may not even make it to the soup!
Provided by Brian Genest
Categories Venison Recipes
Time 6h25m
Yield 10
Number Of Ingredients 21
Steps:
- Toss venison in flour to coat.
- Melt butter in a large skillet over medium-high heat. Working in batches, fry venison in the butter until browned, about 5 minutes per batch. Transfer venison to a slow cooker. Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Let wine reduce by half, then add to the slow cooker.
- Add water, beef broth, browning sauce, Worcestershire, garlic, thyme, oregano, parsley, bay leaves, salt, and pepper to the slow cooker. Simmer on Low for 2 hours.
- Stir in potatoes, mushrooms, onion, and carrots; simmer on Low for 3 more hours.
- When the stew is almost finished, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- Remove about 1/4 cup broth from the slow cooker and let cool slightly. Whisk cornstarch into the broth, then pour the mixture into the slow cooker. Stir and let thicken. Taste and adjust salt if needed.
- Serve stew in a bowl over egg noodles.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 39.3 g, Cholesterol 121.5 mg, Fat 7.4 g, Fiber 3.6 g, Protein 34 g, SaturatedFat 3.6 g, Sodium 1077.5 mg, Sugar 4.5 g
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