Crockpot ravioli with vegetable marinara sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 package Citterio Cubetti Pancetta 1/2 large onion3 cloves garlic1 large portabello mushroom (or other)1 cup red bell pepper, diced1 cup cherry tomatoes1 jar Muir Glen Organic Cabernet Marinara (or other)1/4 cup parsley, chopped1 tsp oreganosalt and pepper to taste1 cup water
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.
Number of Servings: 5
Recipe submitted by SparkPeople user GRATEFUL4TODAY.
Nutritional Info 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
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