Sunday, July 20, 2014

Slow Cooker Italian Ravioli Stew

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
2 cans (14 oz each) cannellini beans, drained
2 tbsp fresh basil leaves, chopped
1 package (9 oz) refrigerated cheese-filled ravioli
1/2 lb ground Italian sausage
2-3 handfuls of fresh spinach, rinsed and dried

1. In 3 1/2- to 4-quart slow cooker, mix first five ingredients. Cover; cook on low heat setting about 6 hours or until vegetables are tender.

2. After the six hours is up, brown sausage in a skillet. Increase heat setting to high. Stir in ravioli, sausage, spinach, and basil. Cover and cook 15 minutes longer or until ravioli are tender and heated through.

Serves 6-8.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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