Go Back

Creamy Tomato Crockpot Ravioli Stew

A warm and hearty stew featuring tender cheese ravioli in a creamy tomato base, perfect for chilly nights and family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 1300
Ingredients Method Notes

Ingredients
  

Stew Base
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup vegetable broth Can substitute with chicken broth
  • 1 onion chopped
  • 2 cloves garlic, minced Can use garlic powder as a substitute
  • 1 teaspoon Italian seasoning Can be substituted with fresh herbs
Main Ingredients
  • 1 package (16 ounces) frozen cheese ravioli Opt for larger ravioli for better shape
  • 1 cup heavy cream Can substitute with full-fat coconut milk for a dairy-free option

Method
 

Preparation
  1. In your crockpot, combine the crushed tomatoes, vegetable broth, chopped onion, minced garlic, Italian seasoning, salt, and pepper. Stir well until all ingredients are blended.
Cooking
  1. Gently add the frozen cheese ravioli into the mixture, ensuring they are fully submerged.
  2. Cover the crockpot and cook on low for 4 to 6 hours, monitoring the time as it may vary slightly.
Finishing Touches
  1. In the last 30 minutes of cooking, carefully stir in the heavy cream to enrich the stew.
  2. Once the ravioli are tender, serve hot and garnish with fresh basil.

Notes

This stew is ideal for potlucks and can be stored in the fridge for up to four days. It freezes well for up to three months.