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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 352.1
  • Total Fat: 14.3 g
  • Cholesterol: 16.0 mg
  • Sodium: 694.8 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 11.5 g

View full nutritional breakdown of Crockpot ravioli with vegetable marinara sauce calories by ingredient
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Crockpot ravioli with vegetable marinara sauce

Submitted by: GRATEFUL4TODAY

Introduction

I started out this recipe with my all my favorite veggies in a nice red sauce. Rushing out the door I decided to take a chance and throw it into the crockpot with some ravioli for a while and it turned out great! I hope you like it too! I started out this recipe with my all my favorite veggies in a nice red sauce. Rushing out the door I decided to take a chance and throw it into the crockpot with some ravioli for a while and it turned out great! I hope you like it too!
Number of Servings: 5

Ingredients

    1 package Citterio Cubetti Pancetta
    1/2 large onion
    3 cloves garlic
    1 large portabello mushroom (or other)
    1 cup red bell pepper, diced
    1 cup cherry tomatoes
    1 jar Muir Glen Organic Cabernet Marinara (or other)
    1/4 cup parsley, chopped
    1 tsp oregano
    salt and pepper to taste
    1 cup water

Directions

Saute pancetta, add chopped onion, peppers, mushrooms and minced garlic. Add cherry tomatoes, whole, and let cook until popped or crushed easily, about 20 minutes. Add parsley, oregano, salt and pepper to taste and 1 cup water. Pour half of the sauce into the bottom of crockpot. Place uncooked ravioli over the sauce and layer with remaining sauce. Cook for two hours or to adjusted cooking time for your crockpot. Serve with grated parmesean cheese over the top and a nice salad. Of course a nice loaf of sourdough is a wonderful indulgance. I'm just sayin'. My family ate the bread but I skipped it.

Number of Servings: 5

Recipe submitted by SparkPeople user GRATEFUL4TODAY.






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