Ravioli Stew

Course : Ravioli
Serves: 4
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1 1/2 tablespoons butter or olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
1/4 cup chicken broth
1 cup frozen baby peas -- thawed
1 cup heavy or whipping cream -- (on serving day)
1/4 teaspoon freshly ground pepper
2 ounces medium sliced virginia ham -- cut into thin strips
2 packages fresh cheese ravioli or tortellini -- (7 or 8 oz. each)
1 tablespoon finely chopped fresh parsley

Preparation / Directions:

1. Bring 4 quarts water to boil. Meanwhile, melt butter or heat oil in medium skillet over medium-high heat. Add onion and garlic and cook until softened, about 3 minutes. Add chicken broth and cook 2 minutes. Add peas, cream and pepper. Bring sauce to boil; boil 5 minutes, stirring occasionally. Add ham. Cool completely and freeze in desired container. Thaw in frig overnight. Bring water to a boil and cook ravioli according to package directions. Drain. In a saucepan, warm Ham mixture. Toss ravioli in large heated serving bowl with cream sauce and sprinkle with parsley. Makes 4 servings NOTE: This quick entree is elegant enough for the most discerning dinner guests. Whip up the creamy sauce while the water is boiling for the pasta.

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