Ravioli Stew

This comfort food classic is easy to make and delicious to eat.


  • 1 Tbsp. olive oil
  • 3 medium carrot, chopped
  • 2 medium ribs celery, chopped
  • 1 medium onion, chopped
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 1 can (14.5 oz.) chicken broth
  • 1 cup water
  • 1 package (12 to 16 oz.) frozen mini ravioli, cooked and drained


  1. In 6-quart saucepot, heat olive oil over medium-high heat and cook carrots, celery and onion, stirring occasionally, 8 minutes or until golden.
  2. Stir in Sauce, broth and water. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes.
  3. Just before serving, stir in hot ravioli and season, if desired, with salt and ground black pepper. Garnish, if desired, with basil.
Tip: Try substituting tortellini for ravioli.
Photo copryight 2006 Publications International, Ltd. Used with permission.

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