Italian Cheese Ravioli Stew Recipes

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.

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.

Steps:

• Preheat the oven to 450 degrees F.
• For the meatballs:
• Pour the milk over bread and soak to soften.
• Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper.
• Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes.
• For the stew:
• Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more.
• Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly.
• To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.

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.

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.

Steps:

• 1. DOUGH: Mix together dough ingredients and knead for 10 minutes on a floured surface. Place in a plastic bag and refrigerate for 2 hours or overnight.
• 2. CHEESE FILLING: Mix all ingredients together.
• 3. TO ASSEMBLE: Roll dough on a well floured surface as you would for a pie crust, forming a large rectangle. Cut rectangle in half, forming 2 equal pieces. Using a teaspoon, drop mounds of dough approximately 3" apart. Dip fingers in water, and moisten squares where ravioli will be cut. Place second piece of dough on top. Press down with fingers where you just moistened, forming squares. Press firmly to seal well or they will lose their filling during cooking. Use a pastry wheel to cut long lines both vertically and horizontally, forming square ravioli.
• 4. Place on a floured cookie sheet (or parchment lined) and let dry for 5-10 minutes. Drop into boiling, salted water until they rise for al dente, or until desired doneness. Top with your favorite sauce or a simple garlic/olive oil blend topped with freshly grated pepper and Parmesan shreds.

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.

Steps:

• Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
• Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
• While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
• Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
• Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
• Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
• Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
• To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

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.