Serves 2
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Throw together this classic minestrone stew with pre-packaged beef ravioli for a fast and simple weeknight dinner, ready in less than 30 mins. The hearty dish features an appetising tomato broth, as well as a handful of veggies alongside beef, cheese, and more.


  • 2 tsps extra virgin olive oil
  • ½ small brown onion (40 g), chopped finely
  • 1 clove garlic, crushed
  • 2 tsps finely chopped fresh rosemary leaves
  • 1 small carrot (70 g), chopped finely
  • 1 trimmed celery stalk (100 g), chopped finely
  • 400 g canned diced tomatoes
  • 2 cups (500 ml) vegetable stock
  • 1 tsp caster sugar
  • 150 g fresh beef ravioli
  • 2 tbsps shaved parmesan
  • 1 tsp chilli oil (see tips)
  • 1 tbsp fresh flat-leaf parsley leaves
  • Crusty bread, to serve

Heat oil in a medium saucepan over medium heat. Cook onion, garlic, rosemary, carrot and celery for 5 mins or until softened.


Add tomatoes, stock and sugar; season. Bring to the boil; cook for 5 mins. Add ravioli, cook for 5 mins or until ravioli is tender.


Divide soup and ravioli among bowls. Top with parmesan, chilli oil and parsley; accompany with bread.

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