In a 3? or 4-quart crockery cooker place the carrots, onion, mushrooms, garlic, and, if using, dried basil and oregano. Sprinkle tapioca over vegetables. Add meat. Combine 2 cups water; the undrained tomatoes, tomato sauce, wine or water; and bouillon granules; pour over meat. Cover; cook on low-heat setting for 7-9 hours or on high-heat setting for 3? to 4? hours.
If using low-heat setting, turn to high-heat setting. Stir in ravioli. Cover and cook 30 minutes more, stirring occasionally.
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 120 (46%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 50mg||15 %|
|Sodium 78.7mg||3 %|
|Potassium 588.7mg||15 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 14g|
|Protein 15.9g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 263
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