Italian Ravioli Stew
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 2 cups sliced fresh carrots
- Rub
- 1 package refrigerated Italian sausage or cheese -- (9-oz.) filled ravioli
- 2 teaspoons diced basil leaves
- Squash
- 1 cup onions -- chopped
- Cooker
- 1 can white kidney or cannellini beans (19-oz.) -- drained
- 1 cans Italian-style diced tomatoes (14 1/2-oz.) -- undrained
- Cut
- 2 cans chicken broth (14 1/2-oz. ea.)
Possible health benefits
General information, not medical advice.
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Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
- Shared for the swap by Dusty.
- Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm http://www.grassrootsrecipes.com
Plating
Cookware for this recipe
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Baking tray
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Mixing bowl
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Chef's knife
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Cutting board
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Ladle