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Rustic Ravioli Stew
Here's an easy, comfort stew perfect for a cold winter night.Add a whole grain roll to complete the meal.
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Malzemeler
- 1 teaspoon olive oil
- 3 -4 cloves garlic, minced
- 1 medium white onions or 1 medium yellow onion, thinly sliced
- 1 ( 411 gram ) can low sodium beef broth or 1 ( 411 gram ) can low sodium chicken broth
- 1/4 liter water
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon dried rosemary, crushed
- 0.25 teaspoon crushed red pepper flakes
- 1 ( 255 gram ) package refrigerated cheese ravioli or 1 ( 255 gram ) package refrigerated chicken ravioli
- 1 ( 284 gram ) package Baby Spinach, coarsely chopped
- 1 ( 397 gram ) can chopped tomatoes ( can use italian recipe-ready version )
- grated romano cheese or grated asiago cheese
Hazırlık
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Heat oil in large saucepan over medium heat.
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Add garlic and onion, saute 5 minutes.
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Add broth, water, rosemary and red pepper and bring to a boil.
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Add ravioli and undrained tomatoes, bring to boil again.
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Cover, reduce heat and simmer for 5 minutes.
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Add spinach, and cook another 3 minutes or until ravioli is tender.
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Serve with grated cheese.
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