• 2 c. sliced carrots
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 (14 oz.) cans vegetable broth
  • 2 (14 oz.) cans Italian style diced tomatoes, undrained
  • 15 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
  • Optional: mozzarella cheese

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Serving an Italian dish is a favorite at my house, an Slow Cooker Ravioli is usually among the mix!

  1. Combine all ingredients EXCEPT ravioli pasta and Parmesan cheese in 3-4 quart slow cooker.
  2. Cover. Cook on Low for 6 hours until carrots are tender.
  3. Increase heat to High and stir in ravioli.
  4. Cover. Cook for 10-15 minutes until ravioli are tender.

Serve and sprinkle with cheese.

Optional: Add mozzarella cheese during the last 10-15, for the cheese lovers.

Note: For a larger group simply double recipe, but you will need to adjust to a larger slow cooker!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



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