Whether you've had ravioli stew before or not, this recipe is a must-try. Ravioli is a popular pasta due to its stuffing. Usually, this stuffing is either made of cheese, mushrooms, or meat. For this stew, we'll be using cheese-stuffed ravioli.
A slow cooker stew isn't complete without carrots, so we've included those as well. Onion, garlic, Italian style diced tomatoes, black pepper, and Parmesan cheese provide plenty of flavor. This is definitely not a stew anyone will complain is bland!
For the first six hours, this stew will cook on low. Once six hours have passed and the carrots are tender, you'll stir in the ravioli and set your slow cooker to high. Your slow cooker will successfully cook the ravioli in about 10-15 minutes.
After that, simply sprinkle the stew with Parmesan cheese and serve! We recommend serving this stew with a slice of warm bread, for a total package that your family will rave about for days to come. If ordinary ravioli has become boring, this is a must-try!
Slow Cooker Italian Ravioli Stew
2 cups sliced carrots
1 onion, chopped
2 cloves garlic, minced
2 (14 ounce) cans vegetable broth
2 (14 ounce) cans Italian style diced tomatoes, undrained
15 ounce can cannellini beans, rinsed and drained
1 teaspoon dried basil leaves
1/8 teaspoon black pepper
9 ounce package refrigerated cheese-stuffed ravioli
1/2 cup grated Parmesan cheese
1. Combine all ingredients except ravioli pasta and Parmesan cheese in 3-4 quart slow cooker.
2. Cook on LOW for 6 hours until carrots are tender.
3. Increase heat to HIGH and stir in ravioli.
4. Cook for 10-15 minutes longer until ravioli are tender. Sprinkle with Parmesan cheese and serve.
The image featured at the top of this post is ©iStock.com/bhofack2.