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Slow-Cooker Italian Ravioli Stew

 4 Ratings
4 Comments
  • Prep Time 15 min
  • Total Time 6 hr 25 min
  • Servings 8

Come home to a delicious slow cooked pasta and vegetables stew dinner. Perfect if you love Italian cuisine.

Ingredients

4
medium carrots, sliced (2 cups)
1
large onion, chopped (1 cup)
2
cans (14.5 oz each) diced tomatoes with Italian-style herbs, undrained
2
cans (14 oz each) chicken broth
1
can (19 oz) cannellini beans, drained
2
teaspoons dried basil leaves
1
package (9 oz) refrigerated Italian sausage- or cheese-filled ravioli

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Directions

  • 1 In 3 1/2- to 4-quart slow cooker, mix all ingredients except ravioli. Cover; cook on Low heat setting about 6 hours or until vegetables are tender.
  • 2 Increase heat setting to High. Stir in ravioli. Cover; cook about 8 minutes longer or until ravioli are tender.

Expert Tips

Try other flavors of ravioli such as chicken and prosciutto, garlic and mozzarella or cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
880mg
880%;
Total Carbohydrate
37g
37%
(Dietary Fiber
6g
6%
  Sugars
6g
6%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
10%;
Calcium
15%;
Iron
25%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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