Ravioli Crockpot Stew


4.8 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 373.0
  • Total Fat: 9.7 g
  • Cholesterol: 24.6 mg
  • Sodium: 2,605.9 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 13.5 g
  • Protein: 26.0 g

View full nutritional breakdown of Ravioli Crockpot Stew calories by ingredient



Number of Servings: 4

Ingredients

    2 cups sliced carrots
    1 onion, chopped
    2 cloves garlic, minced
    2 (14 oz.) cans vegetable broth
    2 (14 oz.) cans Italian style diced tomatoes, undrained
    18 oz. can cannellini beans, rinsed and drained
    1 tsp. dried basil leaves
    1/8 tsp. pepper
    9 oz. pkg. refrigerated cheese stuffed ravioli pasta
    1/2 cup grated Parmesan cheese

Directions

Combine all ingredients except ravioli pasta and Parmesan cheese in 3-4 quart slow cooker. Cover crockpot and cook on low for 6 hours until carrots are tender. Increase heat to high and stir in ravioli. Cover crockpot and cook for 6-8 minutes until ravioli are tender. Sprinkle with cheese and serve. 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LOVELYMRSB.

Member Ratings For This Recipe


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    Incredible!
    1 of 1 people found this review helpful
    Super yummy! - 4/12/11


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    Incredible!
    1 of 1 people found this review helpful
    This was Great! I will use this again and again! - 3/23/09


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    Incredible!
    1 of 1 people found this review helpful
    Delicious and full of protein!!!! - 2/23/09


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    Very Good
    Tastes really good but it's more of a soup than a stew. I don't like carrots so used red pepper, cauliflower and broccoli. It was still very colorful. Served it with some chicken sausage and we loved it. I will use again whenever I have veggies to clean out of the fridge/freezer. - 4/22/14