All Day Ravioli Stew
Warm, hearty, and brimming with Italian-inspired flavors, All Day Ravioli Stew is the ultimate comfort food that's as satisfying as it is easy to prepare. This slow-cooked masterpiece combines tender vegetables, savory broth, and delectable cheese- or meat-filled ravioli to create a rich, velvety stew that feels like a hug in a bowl. Featuring aromatic garlic, tomato paste, and Italian seasoning, this recipe delivers depth and complexity with every spoonful. Perfectly rounded off with a handful of baby spinach and a sprinkle of Parmesan cheese, this dish is as nutritious as it is indulgent. Whether cooked low and slow in a crockpot or gently simmered on the stovetop, this stew is a one-pot wonder perfect for family dinners or cozy gatherings. Keywords: ravioli stew recipe, slow cooker meals, one-pot comfort food, hearty Italian stew.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 15-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon dried Italian seasoning
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces cheese-filled or meat-filled ravioli (fresh or frozen)
- 2 cups baby spinach
- 0.5 cup parmesan cheese, grated (for garnish)
- 2 tablespoons fresh basil, chopped (optional garnish)
Instructions
Heat olive oil in a large skillet or sauté pan over medium heat.
Add diced onions, carrots, and celery to the pan and cook until softened, about 5 minutes.
Stir in minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
Transfer the sautéed vegetable mixture to a slow cooker or large stockpot.
Stir in canned diced tomatoes, vegetable broth, Italian seasoning, bay leaf, salt, and black pepper.
Cover and simmer on low heat for 6-8 hours if using a slow cooker, or 2-3 hours if cooking on the stovetop over low heat.
Approximately 20 minutes before serving, stir in the ravioli and baby spinach.
Cook until the ravioli is tender, approximately 15-20 minutes (adjust time based on whether ravioli is fresh or frozen).
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Ladle the stew into bowls and garnish with grated parmesan cheese and fresh basil, if desired. Serve hot.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 8525 mg | 371% | |
| Total Carbohydrate | 230.3 g | 84% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 48.1 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2092 mg | 161% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4177 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
