Best 3 Italian Ravioli Stew Recipes

Indulge in a culinary journey to Italy with our delectable ravioli stew recipes. These hearty and comforting dishes showcase the perfect harmony of tender ravioli enveloped in rich, flavorful stews. Discover a symphony of textures and flavors as the delicate pasta melts in your mouth, while the succulent fillings, ranging from classic meat to creative vegetarian options, tantalize your taste buds. Each recipe offers a unique twist on this Italian classic, ensuring an unforgettable dining experience. Dive into the rustic charm of the Tuscan Ravioli Stew, where succulent pork and aromatic herbs dance in a flavorful tomato broth. Experience the vibrant flavors of the Sicilian Ravioli Stew, where briny capers and sweet sun-dried tomatoes elevate a savory seafood broth. For a vegetarian delight, embark on a culinary adventure with the Spinach and Ricotta Ravioli in Vegetable Broth, where fresh spinach and creamy ricotta filling harmonize with a medley of garden-fresh vegetables in a light and flavorful broth. Prepare to be captivated by the artistry of the Ravioli Stew with Roasted Red Pepper Sauce, where roasted red peppers lend a smoky sweetness to a creamy sauce, enveloping the delicate ravioli in a vibrant embrace.

Here are our top 3 tried and tested recipes!

ITALIAN BEEF AND RAVIOLI STEW

Italian Beef and Ravioli Stew image

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

Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, coarsely chopped (1/2 cup)
2 teaspoons finely chopped garlic
2 teaspoons chopped fresh rosemary leaves
1 medium yellow or green bell pepper, cut into 2-inch strips
2 pounds beef boneless chuck, cut into 1-inch pieces
2 cans (14.5 ounces each) diced tomatoes with balsamic vinegar, basil and olive oil, undrained
1/2 cup red wine or Progresso™ beef flavored broth (from 32-ounce carton)
1 1/2 cups frozen cut green beans
1 package (9 ounces) refrigerated cheese-filled ravioli

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

SLOW-COOKER ITALIAN RAVIOLI STEW

Slow-Cooker Italian Ravioli Stew image

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

Ingredients

4 medium carrots, sliced (2 cups)
1 large onion, chopped (1 cup)
2 cans (14.5 oz each) diced tomatoes with Italian-style herbs, undrained
2 cans (14 oz each) chicken broth
1 can (19 oz) cannellini beans, drained
2 teaspoons dried basil leaves
1 package (9 oz) refrigerated Italian sausage- or cheese-filled ravioli

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 RAVIOLI STEW

Italian Ravioli Stew image

This slow cooker stew is so easy to make, especially on busy days that I know I would not normally have time to cook a nice meal. Excellent with a slice of italian bread.

Provided by Amanda Smith

Categories Other Soups

Time 5m

Number Of Ingredients 7

Ingredients

2 c sliced carrots
1 c chopped onions
2 can(s) 14.5 oz each of chicken broth
2 can(s) 14.5 oz each of italian style diced tomatoes, undrained
1 can(s) 19 oz of cannellini beans, drained
2 tsp dried basil
1 pkg 9 oz of refrigerated italian sausage or cheese filled ravioli

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.

Tips:

For the best results, use fresh ravioli. If you're using frozen ravioli, be sure to thaw it completely before cooking.
Don't overcrowd the pot when cooking the ravioli. This will prevent them from sticking together and cooking evenly.
Add the ravioli to the stew in the last 10-15 minutes of cooking. This will prevent them from overcooking and becoming mushy.
If you're using a slow cooker, add the ravioli in the last 30 minutes of cooking.
Serve the stew with a side of crusty bread or crackers for dipping.

Conclusion:

Italian ravioli stew is a hearty and flavorful dish that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. Whether you like your stew thick or thin, spicy or mild, there's a recipe out there that's perfect for you. So next time you're looking for a comforting and delicious meal, give Italian ravioli stew a try.