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
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
GONE-ALL-DAY STEW
This healthy, hearty stew is one of my husband's favorite meals. I always use fresh mushrooms and low-sodium bouillon granules. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place flour in a large shallow dish. Add beef, a few pieces at a time, and turn to coat. , In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the tomato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. , Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with noodles or French bread.
Nutrition Facts : Calories 385 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 416mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 5g fiber), Protein 27g protein.
LAMB RAVIOLI WITH A ROSEMARY CREAM SAUCE
Steps:
- Filling:
- In a large skillet over medium-high heat, saute lamb until fully cooked through. Cool slightly and mix in all the remaining ingredients. Set aside.
- Dough:
- Place the flour in a bowl large enough to mix the dough. Add salt and mix to combine. Make a well in the center of the flour to hold eggs. Add eggs, and with a fork, whip the eggs and slowly incorporate flour. When dough begins to form, work it together with your hands. Kneed dough until it is smooth. Let dough rest for about 10 minutes and then roll it out to the second thinnest setting on a pasta machine.
- Lay the pasta out flat and spoon a small amount of filling down the center of the pasta, about 1/2-inch apart. Lay another piece of pasta on top and press down to seal in the filling. Cut into individual ravioli and press the edges with the tines of a fork to seal.
- Bring a large pot of boiling, salted water to a boil. Boil the ravioli until they float, about 3 minutes. Drain the ravioli well.
- Add the blanched ravioli to the Rosemary Cream Sauce and cook until smooth and velvety. Garnish with shaved Montasio cheese and a sprig of rosemary, if desired.
- In a large skillet, saute the rosemary in butter until fragrant. Add cream and stock and bring to a simmer; heat through and let the flavors infuse. Add blanched ravioli and cook until smooth and velvety.
RAVIOLI AND EGGPLANT STEW
Looking for a delicious dinner? Then check out this wonderful stew made with vegetables and ravioli that's sprinkled with cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook eggplant in oil 5 minutes, stirring occasionally. Stir in tomatoes and basil. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.
- Stir in water, zucchini and ravioli. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
- Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.
Nutrition Facts : Calories 335, Carbohydrate 23 g, Cholesterol 80 mg, Fat 3, Fiber 3 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1160 mg
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.
ALL DAY RAVIOLI STEW CROCK POT RECIPE - (4/5)
Provided by Reneeb
Number Of Ingredients 6
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.
ALL DAY RAVIOLI STEW
Make and share this All Day Ravioli Stew recipe from Food.com.
Provided by Kim19068
Categories Stew
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 224.1, Fat 2.5, SaturatedFat 0.6, Sodium 1117.8, Carbohydrate 38.3, Fiber 11.7, Sugar 12.6, Protein 14
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