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Italian Ravioli Stew




Source of Recipe


Marla


List of Ingredients





2 cups sliced fresh carrots
1 cup onions -- chopped
2 cans chicken broth (14 1/2-oz. ea.)
1 cans Italian-style diced tomatoes (14 1/2-oz.) --
undrained
1 can white kidney or cannellini beans (19-oz.) --
drained
2 teaspoons diced basil leaves
1 package refrigerated Italian sausage or cheese -- (9-
oz.)
filled ravioli



Recipe



1.Combine all ingredients, except ravioli, in a 3 1/2 to 4-quart slow
cooker. Mix well.


2.Cover; cook on low setting for 6 hours or until vegetables are
tender.


3.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.