Tuscan Ravioli Stew

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
320 13 2 15 5 704 38 7

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.


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  • Erica Michaud

    My friend Diane made this recipe for me.. It was great! I can’t wait to make it for my family. Thank You!

  • Carolyn

    Wounderful! My family loved it.

  • Pam

    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!!