Tuscan Ravioli Stew Recipes
ONE-PAN TUSCAN RAVIOLI
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
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.
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
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