Ravioli Cabbage Soup Recipes

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.

Steps:

• In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
• Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.

Steps:

• Apple Cabbage Filling -- In a large saute pan, add the butter and bring to medium high heat. Add the onion and saute until lightly brown, just 3-4 minutes. Then add in the cabbage, water, salt and pepper; cover and simmer 10 minutes, stirring often. If needed, you can add a bit more water if it dries out. Finally, add in the apple and continue cooking (covered) for another 6-8 minutes until the apple is tender. Remove from the heat and let cool. Finally, add in the ricotta cheese and mix well until everything is combined.
• Ravioli -- Now, I use ravioli sheets which make this easy; and I made mine in triangles, but you can make squares if you prefer. Personally, I first cut mine in squares and lay all the squares out to make a little assembly line, this just works best for me. Then I add 1 heaping teaspoon of the filling in the center, brush the edge with egg white, and then fold over to make a triangle. I use a fork to seal the edges. Make sure to seal them well. You can also just use your fingers to seal the edge too if you prefer.
• I like to lay mine out on a baking sheet lined with parchment paper and then very lightly dust with flour; cover with plastic wrap and refrigerate for 1-2 hours before cooking. I just think they cook better after then have been chilled. You can also freeze them and use at a later date which works great.
• Broth -- Start your broth as it will take a bit longer than the ravioli. In a medium sauce pan, add the bacon and saute on medium heat until golden brown, then remove to a plate lined with a paper towel to let it drain. In the same sauce pan, pour out the drippings and wipe clean. Add in the garlic, broth and thyme, and bring to a boil. Reduce and let simmer 5 minutes. Then mix the cornstarch with the water to make a slurry and stir into the broth. Bring back up to a light boil until the sauce thickens. Remove from the heat and add the bacon in and stir to combine.
• Ravioli -- As the broth is simmering, bring a large pot of water to a light boil (medium heat) and add the ravioli. They don't take too long, about 5-8 minutes. The ravioli will begin to float when they are done.
• Serve -- I prefer to serve these in a large bowl so you can have the broth. Add 4-5 ravioli per dish and pour over the broth and top with grated swiss if you like. The swiss really is a nice accent to the dish. ENJOY!