All Day Ravioli Stew Recipes

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 CROCK POT RECIPE - (4/5)

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.

ITALIAN RAVIOLI STEW

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.

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.

RAVIOLI AND EGGPLANT STEW

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.

ITALIAN CHEESE RAVIOLI STEW

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.

GONE-ALL DAY STEW

Steps:

• Preheat oven to 275 degrees.
• Mix together, soup, wine, and flour until smooth. Add bouillon cubes (no dissolving necessary), Italian seasoning and garlic.
• Pepper beef to desired amount.
• Put all meat and vegetables in large roasting pan. I used my dutch oven pan.
• Pour soup mixture over the top and mix well.
• Bake covered at 275 degrees for 4 to 5 hours.
• When ready to serve adjust seasoning if desired. Serve with crusty bread or over noodles.

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.