A hearty, stick-to-your-ribs, Italian-style stew that’s loaded with goodies! Rich and thick with sausage, mushrooms, onions, tomatoes, spinach, cheese-filled ravioli and garnished with freshly grated parmesan cheese, – THIS – can be YOUR supper tonight, too!
Hey, all!! Missed everybody! Sorry there was a bit of a lapse from my last post, but I had a “little” bit of trouble. Was in the hospital in critical condition. Hit me like a brick wall. But this little chickie wasn’t going anywhere! I’m back home now, rested, and ready to go again!
I promise not to wait so long next time, before admitting that I really need to go to the hospital! I’m kinda stubborn like that. Oopsie.
Anyway, enough of that. I’m back with an awesome recipe for ya, that was so good, I swear, my hubby was SAD, seriously SAD, when the pot was empty and there wasn’t even a drop left!
This hearty, Italian-style stew really hit the spot!!
And it’s really easy to make, too!! Just start off with some ground Italian sausage…
…and sauté it up until no longer pink inside.
Add some butter, and sauté some fresh mushrooms and onions, and add some fresh garlic at the end.
Once that is all done…and smelling incredible already, by the way….
…then just add in your beef broth, seasonings, tomatoes, and a few other goodies…
…and simmer away!
Add in some cream and spinach, and skim off some of the excess fat….
…and add in the mini cheese ravioli!
Bring your stew back to a simmer and cook the ravioli until al dente.
Then just thicken it up with a simple cornstarch slurry….
…taste, and add a wee bit more salt and pepper, ladle into bowls….
….and garnish the top with freshly grated parmesan cheese!
And…MAMA MIA!!!!!! You may want to use a spoon AND a fork!!
This was one of my favorite stews. EVER. And my entire HOUSE smelled like an Italian restaurant! You can serve this just as is, but a nice crusty roll or hunk of bread for sopping is almost a must!
Add a nice garden salad on the side, and you’re all set!!
I so hope that you enjoy my Italian Mini Cheese Ravioli, Sausage and Spinach Stew as much as we do! It truly is one of my favorites, and I’m so happy to be able to share it with you! Enjoy!!
And for Pete’s sake…PLEASE don’t let your guard down quite yet. SO much better to be safe, and protect others as well. Please do wear that mask! Love to all, and BE SAFE! Get those vaccines!
Italian Mini Cheese Ravioli, Sausage and Spinach Stew
2 Tbl. canola or vegetable oil
1 lb. lean Italian ground sausage
2 Tbl. butter
1 large onion, chopped
8 oz. fresh sliced mushrooms
2 – 4 cloves garlic, 2 if large and 4 if really small
1 (48 oz.) box beef broth
1 large bay leaf
1 (14 oz.) can Italian-seasoned diced tomatoes
1 tsp. dried oregano
1/2 tsp. dried Italian seasoning
1/4 tsp. coarse ground pepper
1 (8 oz.) can tomato sauce
1 (24 oz.) bag cheese-filled mini ravioli
1 cup heavy cream
1 palmful finely chopped fresh parsley (or 1 Tbl. dried)
1 (9 – 10 oz.) box frozen chopped spinach, thawed and squeezed dry
1/4 cup cornstarch mixed with 1/4 cold water
1/4 tsp. each salt and regular black pepper, or to taste
freshly grated parmesan cheese for garnishing
In 6-quart stockpot, add oil and sauté sausage until done, breaking up into small bite-sized chunks as you go along. Drain grease. Add butter, onions and mushrooms, and sauce until onions are tender. Add garlic, and sauté 1 minute longer.
Add beef broth, bay leaf, diced tomatoes, oregano, Italian seasoning, pepper, and tomato sauce. Stir well, cover, and bring to a simmer. Uncover and simmer for 30 minutes, stirring now and then. Cover, and simmer 30 more minutes, stirring as needed, especially the bottom. Skim excess fat from top. (Ok to leave a little, it’s flavor!)
Add frozen ravioli, cream, and parsley. Bring back to a simmer and cook about 10 minutes or so, until ravioli is al dente. (*Check manufacturers directions for exact time. Different brands cook differently!) Squeeze spinach dry and stir into stew. While simmering, stir in cornstarch slurry and simmer 1 – 2 more minutes until thickened. Add more salt and pepper to taste.
Ladle into bowls, and garnish tops with freshly grated parmesan cheese. Serve with crusty bread or rolls for sopping every last drop! Enjoy!!