Italian Ravioli Stew Recipes

ITALIAN BEEF STEW

Steps:

• Preheat your oven to 350"F
• In a large cast iron dutch oven add a lug of olive oil and sear the garlic cloves until golden all over. Transfer to a plate.
• Add the onion to the pan and saute until it starts to caramelize, about 15 minutes.
• Then add the beef cubes to the pot with the onions and sprinkle with the flour over the top. Toss to coat well all over and cook for a few minutes.
• Add the thyme, rosemary, bay leaf and cloves to the pot together with the red wine.
• Bring everything to a gentle simmer and add the garlic cloves back to the pot. Cook for 10 minutes until the wine has reduced a little.
• Stir in the fire roasted tomatoes, sea salt and the water. Cover with a tight lid and transfer to the preheated oven for 2 hours.
• After 2 hours have passed, carefully add chopped carrots, rainbow carrots, potatoes and mushrooms to the stew, give it a gentle stir, cover and cook another 25 to 30 minutes until the potatoes and carrots are cooked through and the meat falls apart when stabbed with a fork.
• Meanwhile clean the scallions and cut them in half. Drizzle with a little bit of olive oil and a pinch of sea salt. Toss to coat and pan sear them in a cast iron skillet until nice golden charr marks form. About 3 minutes.
• Ladle the beef stew into bowls, sprinkle with the parsley and a nice drizzle of extra virgin olive oil. Divide the scallions between bowls and serve hot with lots of crusty garlic bruschetta to soak up all the gravy.

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.

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.

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.

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.

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.