Serve this hearty stew with a glass of Pinot Noir!

Pepperoni Pizza & Ravioli Stew

Ingredients

2 — 14-1/2 ounce cans Italian stewed tomatoes, undrained
2 — 14-1/2 ounce cans reduced-sodium beef broth
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1/2 cup sliced pepperoni, halved
1-1/2 teaspoons dried oregano
1/8 teaspoon pepper
1 — 9 ounce package refrigerated cheese ravioli
Shredded part-skim mozzarella cheese
Sliced ripe olives

Directions

~In a 4-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 8 to 9 hours.

~Stir in ravioli; cook, covered, on low until pasta is tender (20 minutes or so).

~Top servings with cheese and olives.

~Makes six servings.