Best Italian Ravioli Stew Recipes

ITALIAN BEEF AND RAVIOLI STEW

Italian Beef and Ravioli Stew image

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

Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, coarsely chopped (1/2 cup)
2 teaspoons finely chopped garlic
2 teaspoons chopped fresh rosemary leaves
1 medium yellow or green bell pepper, cut into 2-inch strips
2 pounds beef boneless chuck, cut into 1-inch pieces
2 cans (14.5 ounces each) diced tomatoes with balsamic vinegar, basil and olive oil, undrained
1/2 cup red wine or Progresso™ beef flavored broth (from 32-ounce carton)
1 1/2 cups frozen cut green beans
1 package (9 ounces) refrigerated cheese-filled ravioli

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

Slow-Cooker Italian Ravioli Stew image

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

Ingredients

4 medium carrots, sliced (2 cups)
1 large onion, chopped (1 cup)
2 cans (14.5 oz each) diced tomatoes with Italian-style herbs, undrained
2 cans (14 oz each) chicken broth
1 can (19 oz) cannellini beans, drained
2 teaspoons dried basil leaves
1 package (9 oz) refrigerated Italian sausage- or cheese-filled ravioli

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

ITALIAN RAVIOLI STEW

Italian Ravioli Stew image

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

Categories Other Soups

Time 5m

Number Of Ingredients 7

Ingredients

2 c sliced carrots
1 c chopped onions
2 can(s) 14.5 oz each of chicken broth
2 can(s) 14.5 oz each of italian style diced tomatoes, undrained
1 can(s) 19 oz of cannellini beans, drained
2 tsp dried basil
1 pkg 9 oz of refrigerated italian sausage or cheese filled ravioli

Steps:

1. 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.
2. 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 CHEESE RAVIOLI STEW

Italian Cheese Ravioli Stew image

Simple and delicious, this stew using prepared ravioli fills the kitchen with wonderful aromas, and tastes fabulous!

Provided by Sarah Farrand

Categories Other Soups

Time 1h20m

Number Of Ingredients 8

Ingredients

2 c carrots, chopped
1 c onion, chopped
2 Tbsp olive oil
2 can(s) 15oz vegetable broth
2 can(s) 15oz italian diced tomatoes
1 can(s) 15oz cannelloni beans, rinsed and drained
2 tsp basil, dry
10 oz refrigerated cheese ravioli

Steps:

1. Heat oil. Cook carrots and onion for 5 minutes.
2. Add the rest of the ingredients, except ravioli. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, stirring occasionally.
3. Return to boil. Add ravioli, and cook additional 7-9 minutes or per ravioli package instructions. Serve with Parmesan and garlic toast.

SLOW COOKER ITALIAN RAVIOLI STEW

SLOW COOKER ITALIAN RAVIOLI STEW image

Number Of Ingredients 7

Ingredients

4 medium carrots, sliced (2 cups)
1 large onion, chopped (1 cup)
2 cans (14.5 oz each) diced tomatoes with Italian style herbs, undrained
2 cans (14.5 oz each) chicken broth
1 can (19 oz) cannellini beans, drained
2 tsp dried basil leaves
1 pckg (9 oz) refrigerated ravioli

Steps:

Step 1 In slow cooker, mix all ingredients except ravioli. Cover, cook on low for 6 hours. Step 2 Increase heat setting to high. Stir in ravioli. Cover; cook about 8 minutes longer or until ravioli are tender.