Ravioli Soup Recipe - Ravioli in a Ground Beef and Tomato Soup (2024)

FAQs

Can I use ravioli instead of tortellini in soup? ›

We use cheese ravioli in this soup recipe to keep it vegetarian, but you can also use a meat-filled ravioli. Or, swap the ravioli entirely and use fresh cheese- or meat-filled tortellini instead. Tortellini are more delicate than ravioli, so be sure to stir gently to avoid breaking them apart.

Yes, you can cook ravioli, frozen or fresh, directly in your simmering pasta sauce. Test your pasta after 3-4 minutes of cooking to see if done. Tip – If you have a large quantity of ravioli you can cook you ravioli in batches to ensure even cooking.

From the Test Kitchen. We're showcasing our ravioli, which come filled with five types of cheese: ricotta, mozzarella, parmesan, provolone, and asiago!

To ensure you get it just right, make sure the soup is nearly cooked before adding the pasta. Smaller pasta shapes soak up broth readily so ensure you serve the soup as soon as it's cooked. Alternatively, you could cook the pasta separately and add to the soup at the last moment.

Conversation. What's the difference between "ravioli" and "raviolo"? Ravioli are small squares of pasta, like the ones you're probably already familiar with. A raviolo is a single, large piece that is served as its own dish, like our Pork Shoulder Raviolo!

The idea is to use whatever you have on hand. According to my research, sourced from Emiko Davies, Pasta Grannies and Jamie Oliver, the meat is typically already cooked (i.e. from a leftover roast or braise) and bound together with egg and Parmesan cheese.

Once the pasta is in the sauce, add pasta water. This is the most vital step in the process. Starchy pasta water doesn't just help thin the sauce to the right consistency; it also helps it cling to the pasta better and emulsify with the fat and cheese you're going to be adding.

Do Not Rinse. Pasta should never, ever be rinsed for a warm dish. The starch in the water is what helps the sauce adhere to your pasta. The only time you should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad or when you are not going to use it immediately.

If you want to make your guests happy, you should use at least 200 grams of ravioli (about 10 pieces) for each of them. I often go up to 250 grams each, or even more. This means using at least 12 ravioli per person. So, if you're making ravioli for a group of 4 people, buy enough ingredients to make 1 kg of them.

What do Italians eat with ravioli? ›

A good staple is a white wine butter sauce - melt some butter, add garlic, then add white wine, cook off the alcohol a bit, then add some of your pasta water. Finish with lemon/herbs/cheese. If you'd prefer to follow a recipe just google 'white wine butter pasta sauce'. Lemon pepper wet.

The same can be said for culurgiones, the traditional Sardinian stuffed pasta. These chubby flavor packets, whose name refers to the “l*ttle bundles” of joy that they are, are easy enough to make at home any night of the week yet fancy enough to delight your loved ones.

In Rome and Latium the filling is made with ricotta cheese, spinach, nutmeg and black pepper. In Sardinia, ravioli are filled with ricotta and grated lemon rind.

There are roughly 27 calories in 1 piece of Cheese Filled Ravioli. Assuming you need 2000 calories a day for maitenence that would make 2000/27 = 74 pieces of ravioli. To lose weight you need to eat less than that.

No. Ravioli is the generic name of all kinds of stuffed fresh pasta. Tortellini are a specific form of small ravioli from bologna, made with a meat stuffing, closed in the form of a small hat and voiled and served in meat (beef and chicken) stock.

All of that said, Chungah has it covered for the base soup recipe, so click the link below for the ingredients and instructions! You can substitute your homemade ravioli for the tortellini in her recipe and cook until it floats (probably somewhere in that 4-6 minute time frame I mentioned earlier).

Visually, the difference between ravioli and tortellini seems fairly obvious. Ravioli are usually square, with a flat underside and rounded top, with edges cut at a sharp angle and sometimes frilled with a fork. Tortellini are ring or navel-shaped, at times resembling a tiny croissant or even a wonton.

This soup is a great opportunity to clean out the veggie drawer, so feel free to substitute or add in lots of different vegetables. Bell pepper, zucchini, green beans, and mushrooms would all work well in this soup. If you don't have tortellini, you can use another pasta of your choice, mini ravioli, or even gnocchi.