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Italian Ravioli Stew
2 cups sliced fresh carrots
1 cup onions, chopped
2 (14 1/2-oz. ) cans chicken broth
1 (14 1/2-oz. ) cans Italian-style diced tomatoes, undrained
1 (19-oz. ) can white kidney or cannellini beans, drained
2 tsps. Diced basil leaves
1 (9-oz. ) pkg. refrigerated Italian sausage or cheese filled ravioli
Combine all ingredients, except ravioli, in a 3 1/2 to 4-quart slow cooker. Mix well.
Cover; cook on low setting for 6 hours or until vegetables are tender.
Before serving, increase heat to high setting. Add ravioli; cover and cook an additional 8 minutes or until ravioli are tender.
Directions for squash bowls: Rinse the skin, then cut the squash in half through the stem. Scoop out the seeds. Cut a small slice from the rounded part of each half to steady it on the plate. Rub the cut edges with oil, then invert the squash halves on a microwave-safe dinner plate or baking tray and microwave on High until tender, about 8 minutes for 2 halves, or bake in a preheated 350-degree oven for an hour.
Set cooked squash halves on a bowl or plate to contain any spills. Ladle stew into squash bowls and serve.
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