Rustic Ravioli Stew Recipes

ONE-PAN TUSCAN RAVIOLI

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.

ITALIAN BEEF AND RAVIOLI STEW

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.

SLOW-COOKER ITALIAN RAVIOLI STEW

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.

RUSTIC RAVIOLI STEW

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.

ALL DAY RAVIOLI STEW

Steps:

• In large crock pot, 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 is tender.