Creamy Kielbasa, Hummus, and Ravioli Stew

• •14 oz Kielbasa sausage (sliced into 1/2-inch half-moons)
• •1 tbsp Olive oil
• •1 piece Yellow onion (medium, finely diced)
• •2 piece Carrots (peeled and sliced into 1/4-inch rounds)
• •2 piece Celery stalks (sliced)
• •4 piece Garlic (cloves, minced)
• •1.5 tsp Dried Italian seasoning
• •0.3 tsp Red pepper flakes (optional, for gentle warmth)
• •1 cup Plain hummus (approx. 8-10 oz; plain or roasted garlic flavor works best)
• •2.5 cup Low-sodium chicken broth
• •2 tbsp Butter
• •0.3 cup Milk (whole or 2%)
• •9 oz Refrigerated cheese ravioli (fresh or thawed store-bought)
• •0.5 cup Grated Parmesan cheese (plus extra for serving)
• •to taste Salt and freshly ground black pepper
• •2 tbsp Fresh flat-leaf parsley (finely chopped, for garnish)

Instructions

1. 1

   Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the sliced kielbasa and sear until nicely browned and caramelized around the edges, about 5 to 6 minutes. Transfer the sausage to a plate and set aside, leaving the rendered fat in the pot.

2. 2

   Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 5 to 6 minutes until the vegetables soften and take on a light golden color.

3. 3

   Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for about 1 minute while stirring constantly until fragrant.

4. 4

   Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pot. Whisk in the hummus until completely smooth and evenly blended into the liquid. Return the browned kielbasa to the pot and bring to a gentle simmer for 4 minutes.

5. 5

   Gently fold in the cheese ravioli, butter, and milk. Simmer gently uncovered for 4 to 5 minutes, stirring carefully to prevent sticking, until the ravioli are tender and the sauce is glossy and thick.

6. 6

   Remove from heat and stir in the grated Parmesan cheese until melted throughout. Taste and season with salt and freshly ground black pepper as needed.

7. 7

   Ladle the thick, creamy stew into shallow bowls, garnish with freshly chopped parsley and extra Parmesan cheese, and serve warm.

Chef's Tips

• 💡Using hummus is an incredible shortcut—the blended chickpeas and tahini naturally emulsify with the warm broth to give you an ultra-creamy, velvety texture without needing heavy cream or flour.
• 💡Plain or roasted garlic hummus works best to let the Italian herbs and savory kielbasa shine.
• 💡If the stew becomes too thick as the ravioli cook, simply stir in an extra splash of warm chicken broth or milk until it reaches your preferred consistency.