Tuscan Ravioli Stew
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recipe ingredients
1 Tbsp. olive oil
1 large leek, thinly sliced
3 cloves garlic, minced
1 14-oz can beef broth
3/4 cup water
1/4 tsp. crushed red pepper (optional)
5 cups coarsely chopped broccoli rabe (6 oz)
1 14-oz can no sat added stewed tomatoes
1 9-oz package refrigerated chicken filled or cheese filled ravioli
1 Tbsp. snipped fresh rosemary or 1 tsp. dried rosemary, crushed
1/4 cup grated Asiago cheese
fresh rosemary (optional)
recipe directions
In a large saucepan, heat oil over medium heat. Add leek and garlic. Cook for 5 minutes, stirring occasionally. Stir in broth, water, and if desired, red pepper; bring to boiling. Stir in broccoli rabe, undrained tomatoes, ravioli, and rosemary. Return to boiling; reduce heat. Simmer, covered, for 7 to 8 minutes or until broccoli rabe and ravioli are tender. Ladle into bowls; top with cheese. If desired, garnish with rosemary.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 320 | 13 | 2 | 15 | 5 | 704 | 38 | 7 |
My friend Diane made this recipe for me.. It was great! I can’t wait to make it for my family. Thank You!
Wounderful! My family loved it.
I found this recipe *somewhere* a year or so ago ad made it several times, then lost the recipe. My husband and I both loved this stew, it is so flavorful and full of healthy stuff. I’m so happy to find the recipe again. Thank you!!