From the kitchen of Julie Duke
Melt butter in skillet. Add tomatoes, onions, tomato paste, brown sugar, 1/2 tsp salt and cook for about 5 minutes over medium heat. Stir in the flour and cook for 1 minute longer. Whisk in 1 cup of broth.
Transfer contents of skillet to the slow cooker. Stir in remaining broth, reserved tomato juice and bay leaves into slow cooker. Cover and cook on LOW for 4-6 hours. Discard the bay leaves.
Pour contents of slow cooker into a food processor or blender. Blend until smooth. Pour back into the slow cooker. Stir in the milk, basil and ravioli. Cover and cook on HIGH for 1 more hour, or until ravioli are cooked through. Salt and pepper to taste.
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Serving Size: 1 Serving (739g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 335 | ||
Calories from Fat: 132 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 51.9mg | 16 % | |
Sodium 2944.2mg | 102 % | |
Potassium 373.7mg | 10 % | |
Total Carbohydrate 36.4g | 11 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 34.3g | ||
Protein 14.9g | 21 % | |
Powered by: USDA Nutrition Database 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: 335
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