Something Different Ravioli Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Raw Onion, about 1/2 cupRaw Sweet potato, about 1/2 cup cubedRaw Rutabega, 1/2 cup cubedRaw carrot, 1 mediumRaw Ginger root, 2 nickel wide slicesRaw Garlic, 2 clovesFresh Mushroom stems, 1/2 cup4oz Ground Beef, here 73/27Ketchup, 4 TablespoonsFreida's Won ton Wrappers about 8 totalSoup "Broth"Kitchen Bouquet 3 tsptap water 3cupsSeasoned Salt to taste.
I took all my veggies and got a mini work-out by using the slap-chopper for mincing the veggies and spices.
I love Rutabega, carrots, fresh ginger root, raw garlic, mushroom stems (save the caps for stuffed mushrooms), sweet potato, onion and some fresh cilantro leaves to cook down with the olive oil. Add the meat and continue to cook down till meat is browned and all the grease is cooked out. Add Ketchup and stir in. This mix becomes the filling as well as being good for "meat sauce." Divide mix into two parts.
Wrappers come pre-packed, take them out of the package and wet slightly with warm-ish water. Cut into fours, and place about a 1/2 tsp of veggie/meat mix into the center of 2. Take the remaining two fourths and place over top of the filled 'bottom.' Seal using a little more water and place to the side. Make as many as you like or make about 16 total minis. (About 8 total wrappers.) These should freeze fine as well.
Take the second half of the meat/veggies mix and add the tomatoes. Place in Blender and puree until well mixed. Add to a smaller stockpot along with Kitchen Bouquet and water. Bring to a rolling boil and let it cook for about 3 minutes, uncovered. Reduce to simmer and add raviolis, cooking 3-4 minutes until tender to basically cook the wrapper. Season salt to taste! (add little Feat for a nice topping (about 1 TBSP) Serve!
Makes 16 Ravioli, (total of 2 servings of won ton wrappers)
***Note about the wrappers, if you keep them in a airtight package like the food saver vacuum bags, they will keep and can be frozen or put back in the fridge. Use them for Pirogi's/ egg rolls, spring rolls, etc.
Number of Servings: 2
Recipe submitted by SparkPeople user MRS.MAIDEN-AERY.
I love Rutabega, carrots, fresh ginger root, raw garlic, mushroom stems (save the caps for stuffed mushrooms), sweet potato, onion and some fresh cilantro leaves to cook down with the olive oil. Add the meat and continue to cook down till meat is browned and all the grease is cooked out. Add Ketchup and stir in. This mix becomes the filling as well as being good for "meat sauce." Divide mix into two parts.
Wrappers come pre-packed, take them out of the package and wet slightly with warm-ish water. Cut into fours, and place about a 1/2 tsp of veggie/meat mix into the center of 2. Take the remaining two fourths and place over top of the filled 'bottom.' Seal using a little more water and place to the side. Make as many as you like or make about 16 total minis. (About 8 total wrappers.) These should freeze fine as well.
Take the second half of the meat/veggies mix and add the tomatoes. Place in Blender and puree until well mixed. Add to a smaller stockpot along with Kitchen Bouquet and water. Bring to a rolling boil and let it cook for about 3 minutes, uncovered. Reduce to simmer and add raviolis, cooking 3-4 minutes until tender to basically cook the wrapper. Season salt to taste! (add little Feat for a nice topping (about 1 TBSP) Serve!
Makes 16 Ravioli, (total of 2 servings of won ton wrappers)
***Note about the wrappers, if you keep them in a airtight package like the food saver vacuum bags, they will keep and can be frozen or put back in the fridge. Use them for Pirogi's/ egg rolls, spring rolls, etc.
Number of Servings: 2
Recipe submitted by SparkPeople user MRS.MAIDEN-AERY.
Nutritional Info Amount Per Serving
- Calories: 480.2
- Total Fat: 29.0 g
- Cholesterol: 41.4 mg
- Sodium: 657.5 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 4.3 g
- Protein: 13.5 g
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