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Slow-Cooker Italian Ravioli Stew

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By Betty Crocker Kitchens
Updated Nov 19, 2010
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Come home to a delicious slow cooked pasta and vegetables stew dinner. Perfect if you love Italian cuisine.

Slow-Cooker Italian Ravioli Stew

  • Prep Time 15 min
  • Total 6 hr 25 min
  • Servings 8
  • Ingredients 7
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Ingredients

  • 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
  • 1 can (19 oz) cannellini beans, drained
  • 2 teaspoons dried basil leaves
  • 1 package (9 oz) refrigerated Italian sausage- or cheese-filled ravioli

Instructions

  • Step 
    1
    In 3 1/2- to 4-quart slow cooker, mix all ingredients except ravioli. Cover; cook on Low heat setting about 6 hours or until vegetables are tender.
  • Step 
    2
    Increase heat setting to High. Stir in ravioli. Cover; cook about 8 minutes longer or until ravioli are tender.

Nutrition

240 Calories
4 1/2g Total Fat
13g Protein
37g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
880mg
37%
Potassium
730mg
21%
Total Carbohydrate
37g
12%
Dietary Fiber
6g
26%
Sugars
6g
Protein
13g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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