Ravioli e Fagioli

by Elaine Magliaro

Tall lilacs border
my grandparents’ driveway.
In May they bloom
with clusters of lacy lavender flowers
that fill the air
with the scent
of remembered springs.
Poem selected from "A Home for the Seasons" (book of memoir poems)
 by Elaine Magliaro

Ravioli e Fagioli
Cook's Notes: Fagioli means "beans" in Italian. This classic pasta soup dish has lots of options using a variety of beans e.g. cannellini, lima, chickpeas, white beans or Great Northern. In an effort to maximize my available pantry staples, I went with kidney beans and cannellini beans. The recipe called for a refrigerated 9 ounce package of cheese ravioli or tortellini. I had frozen cheese ravioli to use up and went with that. But note, if using larger ravioli it will soak up more liquid and will need to add more chicken broth or water when reheating. I would recommend not skipping the wine part as it adds more flavor and it is simmered for almost 5 minutes to half of the original amount.  
This one pot soup was quite flavorful and filling. I found it perfect for a chilly and  rainy evening. Pair the meal with crusty French bread and a fruit compote.
The recipe serves 4 and was adapted from BHG One Pot Dinners 2020. 

  • 8 ounces uncooked bulk Italian sausage
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 cup mini red and yellow peppers
  • 3 cloves garlic, minced
  • ½ cup dry red wine
  • 1- 32 oz. carton reduced-sodium chicken broth
  • 1 cup water
  • 1-15 oz. can crushed tomatoes (basil, oregano, garlic)
  • 3 cups total (two kinds of beans e.g. cannelini and lima)  
  • 1 teaspoon dried Italian seasoning, crushed and 1 teaspoon parsley flakes
  • 1 teaspoon sugar 
  • ½ teaspoon salt
  • 1-9 ounce pkg. refrigerated Buitoni ravioli or tortellini
  • Optional chopped fresh herbs, such as basil, oregano
  • In a 5 qt. Dutch oven or soup pot, heat oil and add sausage, onion, peppers and garlic to pan. Cook over medium heat 5 minutes or until sausage is browned, stirring occasionally. 
  • Crumble meat with a pastry cutter. Wipe pan clean of grease. 
  • Add wine and simmer, uncovered, 3 to 5 minutes or until wine reduced by half.
  • Stir in next ingredients (through salt). Bring to boil and then reduce heat. Simmer, covered, 20 minutes. Stir in ravioli and cook uncovered, 8 minutes more or until pasta is tender. Top with fresh herbs if desired.

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