Beefandraviolisoup Recipes

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BEEF AND RAVIOLI SOUP



Beef and Ravioli Soup image

Make and share this Beef and Ravioli Soup recipe from Food.com.

Provided by lazyme

Categories     Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 lb boneless beef top sirloin steak, cut into 1/4-inch dice
2 tablespoons flour
2 tablespoons butter
1 celery rib, chopped
1 carrot, chopped
1 onion, chopped
1 tablespoon garlic, chopped
1/2 teaspoon thyme
1/2 teaspoon white pepper
2 (14 1/2 ounce) cans beef broth
1 (28 ounce) can whole tomatoes with juice, chopped
1 cup water
1/2 teaspoon salt
1 (9 ounce) package beef ravioli, refrigerated
2 tablespoons flour
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Toss sirloin, and 2 tablespoons flour in bowl. Melt 2 tablespoons butter in large Dutch oven over medium-high heat. Cook until beef is browned; transfer with slotted spoon to bowl.
  • Add celery, carrot, onion, garlic, thyme and white pepper to Dutch oven. Cook, stirring, 3 minutes, until vegetables are lightly browned.
  • Add broth, tomatoes, 1 cup water, reserved beef, and 1/2 teaspoon salt. Bring to boil; reduce heat to medium and cook 20 minutes, until vegetables are tender. Add beef ravioli; cook 10 minutes, stirring occasionally.
  • Meanwhile, combine 2 tablespoons flour and 1 tablespoon cornstarch with 2 tablespoons water in cup until smooth. Stir into soup; bring to boil and boil 1 minute.

Nutrition Facts : Calories 163.9, Fat 8.8, SaturatedFat 3.7, Cholesterol 27.7, Sodium 1203.3, Carbohydrate 12.9, Fiber 2, Sugar 4.7, Protein 9.6

RAVIOLI SOUP



Ravioli Soup image

My family's love of pasta dishes inspired my to create this thick and hearty soup. People always rave about the rich tomato base and tender pockets of cheese-filled ravioli. -Shelley Way, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 17

1 pound ground beef
2 cups water
2 cans (one 28 ounces, one 14-1/2 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1-1/2 cups chopped onions
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 package (9 ounces) refrigerated cheese ravioli
1/4 cup grated Parmesan cheese
Additional minced fresh parsley, optional

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.

Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 542mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

BAKED BEEF AND RAVIOLI



Baked Beef and Ravioli image

Make and share this Baked Beef and Ravioli recipe from Food.com.

Provided by mommyoffour

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

1 (9 ounce) package refrigerated cheese ravioli
1 lb ground beef
1 (14 ounce) jar spaghetti sauce
1 (9 ounce) frozen spinach, thawed and water squeezed out of it
1 cup mozzarella cheese, shredded

Steps:

  • Heat oven to 350.
  • Cook ravioli to desired doneness as directed on pkg., drain.
  • meanwhile, brown beef, drain.
  • Stir in spaghetti sauce and spinach.
  • Spoon and spread half of beef mixture into greased 8 inch square baking dish.
  • Arrange ravioli over beef layer.
  • Spoon and spread remaining beef mixture over ravioli.
  • Cover with foil.
  • Bake at 350 for 20 minutes.
  • Uncover baking dish and sprinkle with cheese.
  • Bake, uncovered and additional 5 minutes or until its bubbly and cheese has melted.

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