Ravioli with Mushroom-Wine Sauce

Elegant and superbly flavored, this dish is sure to impress company. Round out the menu with asparagus or sugar snap peas, a tossed salad, and French bread.

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5.0 by 2 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 20 mins
  • Cook: 4 hrs to 6 hrs (low) or 2 to 3 hours (high)

Ravioli with Mushroom-Wine Sauce

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5.0 by 2 people

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Directions

  1. In a 4- to 5-quart slow cooker combine mushrooms, undrained tomatoes, water, red wine, garlic, salt, rosemary, and crushed red pepper.
  2. Cover; cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
  3. If using low-heat setting, turn slow cooker to high-heat setting. Stir ravioli into soup. Cover; cook for 20 minutes more. Serve with Parmesan cheese. Makes 4 main-dish servings.
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Nutrition Facts (Ravioli with Mushroom-Wine Sauce)

  • Per serving:
  • 360 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 32 mg chol. ,
  • 1068 mg sodium ,
  • 62 g carb. ,
  • 9 g fiber ,
  • 11 g sugar ,
  • 18 g pro.
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