VEAL AND MUSHROOM STEW OVER MASCARPONE RAVIOLI
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 8 first course servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large saute pan, over medium heat. Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the veal to the pan and brown, about 5 to 6 minutes. Add the onions and saute for 2 minutes. Add the mushrooms and 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 3 to 4 minutes, or until the mushrooms have released most of their liquid. Add the shallots and tomatoes and cook for 2 minutes. Add the 2 tablespoons of garlic and saute for 1 minute. Add the veal reduction and bring the liquid up to a boil. Reduce to a simmer and cook for 6 to 8 minutes. Adjust seasonings with salt and pepper, to taste. Stir in the butter and parsley. Set aside and keep warm.
- Bring a pot of salted water to a boil. In a mixing bowl, combine the cheese, remaining teaspoon of garlic, remaining 1/4 teaspoon of salt, remaining 1/8 teaspoon pepper and basil. Mix well. Divide the cheese mixture evenly among the centers of each of 16 squares of the fresh pasta. With a little water, lightly wet the edges of the pasta. Place the remaining pasta squares over the cheese. Press the 2 squares of pasta together tightly, then crimp using the tines of a fork to seal the ravioli completely. Place the ravioli in the boiling water, in batches if necessary, and cook until tender, about 4 to 5 minutes. Remove from the water and drain completely.
- To serve, place 2 ravioli in the center of each shallow bowl. Spoon the stew over the pasta. Garnish with the cheese and chives.
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
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.
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
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 @Smithal70
Categories Pasta
Number Of Ingredients 7
Steps:
- 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.
- 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.
ITALIAN BEEF TORTELLINI STEW
This is my first completely original recipe-and it turned out to be awesome! It's a hefty, rich stew, full of veggies, tender beef, a splash of red wine and simply wonderful flavors. -Tammy Munyon, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 16
Steps:
- In a large shallow dish, combine flour and 1/2 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. Shake off excess., In a Dutch oven, brown beef in 2 tablespoon oil; drain. Remove and set aside. In the same pan, saute the zucchini, onion, celery and carrots in remaining oil until tender. Add the garlic, oregano, basil and marjoram; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Return beef to pan; add the tomatoes, broth, sugar and remaining pepper. Bring to a boil. Reduce heat; cover and simmer until beef is tender, 1-1/2 hours. Add tortellini and spinach. Return to a boil. Cook, uncovered, until tortellini are tender, 7-9 minutes.
Nutrition Facts : Calories 416 calories, Fat 16g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 642mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic Exchanges
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