Cooking Time:6 hours
Ingredients2 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
Serving an Italian dish is a favorite at my house, an Slow Cooker Ravioli is usually among the mix!
- Combine all ingredients EXCEPT ravioli pasta and Parmesan cheese in 3–4 quart slow cooker.
- Cover. Cook on Low for 6 hours until carrots are tender.
- Increase heat to High and stir in ravioli.
- 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!