Ingredients for All Day Ravioli Stew
- 2 carrots (chopped)
- 1 large onion (chopped)
- 4 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- Cannellini Beans
- 1 teaspoon dried basil
- 1 (1-pound) package fresh cheese ravioli
- 1 tablespoon olive oil
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- fresh parsley (optional garnish)
- grated Parmesan cheese (optional garnish)
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How to Make All Day Ravioli Stew
- In a large (6-quart) slow cooker, combine 1 tablespoon olive oil, 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 3 cloves garlic (minced), 1 (28-ounce) can crushed tomatoes, 4 cups beef broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Mix all ingredients thoroughly to combine.
- Cover the slow cooker and cook on low for 6 hours, or until the vegetables are tender.
- After 6 hours, increase the slow cooker setting to high.
- Gently stir in 1 (1-pound) package fresh cheese ravioli.
- Cook for an additional 8-10 minutes, or until the ravioli is heated through and tender. Stir occasionally to prevent sticking.
- Serve hot, optionally garnished with fresh parsley or grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
50g
Fat
3g
Carbs
12g
