Chicken Cacciatore Ravioli Stew is a hearty and flavorful dish that combines the classic Italian flavors of cacciatore with the convenience of ravioli. This stew is made with tender chicken, savory vegetables, a rich tomato sauce, and plump ravioli, all simmered together in a delicious broth. Whether you're looking for a comforting meal on a cold night or a dish to impress your friends and family, this Chicken Cacciatore Ravioli Stew is sure to satisfy.
Let's cook with our recipes!
SIMPLE SICILIAN BEEF STEW
Served here with polenta, this meal is equally lovely with garlicky mashed potatoes or crusty bread for mopping. Bring the meat to room temperature, about 30 minutes, before cooking.
Provided by Rachael Ray : Food Network
Time 3h40m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Preheat a large Dutch oven over medium-high heat and oven to 300 degrees F with racks in lower third and upper third of oven.
- Pat meat dry and season with salt and pepper. Add some olive oil to the pan, 1 turn of the pan, melt about a tablespoon of butter into oil and when it foams, add about a third of the meat. Brown evenly on all sides and remove, then repeat with more oil and butter as needed and removing meat to platter or tray as you work. Add remaining oil and butter and when butter foams add the onions, fennel and garlic, bay, citrus and rosemary. Partially cover and soften about 10 minutes. Add tomato paste, then stir and add wine. Reduce 2 to 3 minutes, then add beef, stock, semi-dried or sundried tomatoes, olives and chile flakes or paste. Cover and place in oven for about 2 hours until very tender.
- Arrange the Roma tomatoes on a small baking sheet, dress with EVOO, thyme, salt and pepper and slow roast them along with the meat, for 2 hours.
- Serve beef on a platter topped with tomatoes or in shallow bowls atop Polenta or potatoes.
- Heat water and milk in a saucepan to a low boil, then whisk in cornmeal and season with salt and pepper. Cook 35 to 40 minutes, whisking occasionally, until thickened and creamy to taste. Stir in butter to serve.
CHICKEN CATCH-A-TORY RAVIOLI STEW RACHAEL RAY
Make and share this Chicken Catch-A-Tory Ravioli Stew Rachael Ray recipe from Food.com.
Provided by zoe85
Categories Kid Friendly
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Have your GH heat a medium soup pot over medium-high heat.
- Place 3 cloves of garlic on a cutting board and WHACK each clove with a small heavy frying pan.
- Pick out the skins and chuck them in your garbage bowl.
- Have the GH add evoo, 2 turns of the pan, to the soup pot.
- Throw in the smashed garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall of the stems and give a delicious flavor to your special stew.
- Add the mushrooms, too, and help stir as the mushrooms cook 3 to 5 minutes.
- Season the 'shrooms up with salt and pepper as they're cooking.
- Next, you or your GH can open the can of stewed tomatoes and add them to the pot.
- Use a sharp, small knife to chop the roasted red bell peppers.
- Keep your fingers on the hand holding the peppers curled under so you don't chop off a whole finger!
- You just want to cut up those peppers into pieces as big as your mouth; that's what they call bite-size.
- Add the chopped-up roasted red peppers and add 1 cup tomato sauce to the soup pot.
- Put defrosted chopped spinach into a kitchen towel.
- Gather towel up and twist it to get the water out of the spinach.
- Squeeze the spinach over your garbage bowl until it stops dripping.
- Separate spinach with your fingers and add it to the soup.
- Pour in chicken broth and stir the stew really slowly or it will slosh out of your pot!
- Have the GH cover the soup and raise the heat to high.
- Have the GH cut up the chicken for you on a separate plastic cutting board from the one you cut up the vegetables on.
- Cut the chicken tenders into 1-inch pieces and add them to the stew.
- Tell the GH to go wash up right away with lots of soap and hot water -- including the board -- so that the raw chicken doesn't get on anything else in the kitchen or any other food.
- If you touched the raw chicken, you should wash up, too.
- When the stew comes up to a boil again, add the ravioli and leave the lid off.
- Cook stew until the ravioli is almost done, about 5 minutes.
- Turn off the heat and let the stew cool down a little bit.
- Have your GH serve up the stew and pass cheese and bread at the table to go with it.
Nutrition Facts : Calories 393.9, Fat 19.1, SaturatedFat 6.4, Cholesterol 76.5, Sodium 1978.1, Carbohydrate 16.3, Fiber 5, Sugar 9.2, Protein 40.4
CHICKEN CATCHATORY-RAVIOLI STEW
This recipe was especially designed for Sabia Rose to make for Bill and Vicki, 'cause she's Daddy's AND Mommy's Little Girl - and a really good cook, too!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a big soup pot over medium high heat. Have a GH (grown-up helper) do this for you.
- WHACK the garlic with a fist or the palm of your hand. Separate the skins from the smashed garlic and throw just the skins away into the garbage bowl. WHACK the 3 cloves of garlic with the bottom of a small saucepan. Add extra-virgin olive oil, 2 turns of the pan, to the soup pot. Throw in the garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall off the stems and give a delicious and really cool flavor to your special stew. Add the mushrooms, too and help stir as the mushrooms cook 3 to 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking.
- Next, have the GH open the can of tomatoes and pour into the soup pot. Use a sharp, small knife to chop the red roasted bell peppers. Keep your fingers on the hand that is not holding the knife curled under so you don't chop off a whole finger! You just want to cut up those peppers into pieces as big as your mouth, that's what they call "bite-size." Add the chopped up roasted red peppers to the tomatoes and stir. Squeeze as much liquid as possible out of the spinach. Add spinach, tomato sauce and chicken broth to the pot.. Stir really slowly or the soup will slosh out of your pot! Stir until the spinach is all broken up in the broth. Have the GH cover the soup and raise the heat to high.
- Have the GH cut up the chicken for you on a separate cutting board from the one you cut up the vegetables on. Tell them to use a plastic board. Cut the chicken tenders into 1-inch pieces across and add them to the stew. Tell the GH to go wash up right away with lots of soap and hot water so that the raw chicken doesn't get on anything else in the kitchen or any other food.
- When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. Turn off the heat and let the stew cool down a little bit. Have your GH serve up the stew and pass cheese and bread at the table to go with it.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
- Choose High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish, so it's worth investing in good-quality products. Look for fresh, organic, and locally-sourced ingredients whenever possible.
- Don't Overcrowd the Pan: When searing meat or vegetables, avoid overcrowding the pan. This will prevent the ingredients from cooking evenly and will result in steamed, rather than seared, food.
- Use a Good Quality Pot or Pan: A good quality pot or pan will help distribute heat evenly and prevent food from sticking. It's worth investing in a few good pieces of cookware that will last you for years.
- Season Generously: Don't be afraid to season your food generously. Salt and pepper are essential, but you can also experiment with other spices and herbs to create different flavor profiles.
- Don't Overcook the Pasta: Pasta should be cooked al dente, which means it should be tender but still have a slight bite to it. Overcooked pasta will be mushy and unpleasant.
- Add the Pasta to the Sauce, Not Vice Versa: When combining pasta and sauce, always add the pasta to the sauce, not the other way around. This will help the pasta absorb the sauce better.
- Garnish for Presentation: Before serving, garnish your dish with fresh herbs, grated cheese, or a drizzle of olive oil to add a pop of color and flavor.
Conclusion:
Cooking the recipes from the article "Chicken Catchatory Ravioli Stew" is a delightful culinary experience that combines the flavors of chicken, ravioli, and vegetables in a rich and savory stew. With careful attention to ingredient quality, cooking techniques, and presentation, you can create a restaurant-quality meal at home. Remember to follow the tips provided to ensure success and impress your family and friends with your culinary skills. Happy cooking!
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