Cooking Time:
6 hoursServings:
4
Ingredients
2 c. sliced carrots1 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!
Happy Crocking!
XOXO,
Jenn
You say 9oz refrigerated cheese for this recipe. What sort of cheese is this??
Hi Marci! The cheese can be the cheese of your choice, but if you add parmesan and mozzarella, I would use a yellow cheese such as cheddar; mild, medium or sharp whatever would be your preference. Thank you and Happy Crocking!