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|
|Calories from Fat: 132 (39%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 335
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