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Rustic Ravioli Stew

From the book Welcome to 20 Fresh, Light & Quick Dinners published by!

Here's an easy, comfort stew perfect for a cold winter night.

Prep time: 7 minutes
Cooking time: 17 minutes
Time Saving Tips: To cut prep time, use bottled minced garlic.
Makes: 4 servings


  • 1 teaspoon olive oil
  • 3 to 4 cloves garlic, minced
  • 1 medium white onion or yellow onion, thinly sliced
  • 1 (14 1/2 ounce) can low sodium beef broth or low sodium chicken broth
  • 1 cup water
  • 1 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon crushed red pepper (optional)
  • 1 (9 ounce) package refrigerated chicken ravioli or cheese ravioli
  • 1 (10 ounce) package baby spinach, coarsely chopped
  • 1 (14 ounce) can no-salt-added stewed tomatoes (can use italian recipe-ready version)

grated parmesan cheese or romano cheese or asiago cheese (optional)


  1. Heat oil in large saucepan over medium heat.
  2. Add garlic and onion, saute 5 minutes.
  3. Add broth, water, rosemary and red pepper and bring to a boil.
  4. Add ravioli and undrained tomatoes, bring to boil again.
  5. Cover, reduce heat and simmer for 5 minutes.
  6. Add spinach, and cook another 3 minutes or until ravioli is tender.
  7. Serve with grated cheese.

Suggested Side Dishes:

  • Whole grain roll
  • Nutritional Content Per Serving (1/4 of recipe)
  • Calories- 189
  • Total fat - 7g
  • Saturated fat - 2.6g
  • Polyunsat. fat - 0.8g
  • Monounsat. fat - 2.8g
  • Cholesterol - 66mg
  • Sodium - 242mg
  • Total carbohydrate - 21.4g
  • Dietary fiber - 4.5g
  • Protein- 11.6g

©, 2003

Erin Rogers, a work-at-home mom of two, is the founder of, providing practical healthy living resources for busy people. Visit her website to sign up for the FREE newsletter, 'Dinners on the Double' - offering a quick and healthy, no-recipe dinner idea each week. Other available services include quick and healthy recipes, healthy cooking articles, fitness and motivation tips, healthy living web links, and lots more! Erin can be reached via email at

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