Here’s a simple and delicious slow cooker ravioli recipe—perfect for a hands-off dinner 🍝⏳
Slow Cooker Ravioli
Ingredients
- 1 package (25–30 oz) frozen cheese or meat ravioli
- 1 jar (24 oz) marinara or tomato pasta sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Optional: 1 cup fresh or frozen spinach, mushrooms, or bell peppers
Instructions
- Prepare the slow cooker
Spray the slow cooker with non-stick cooking spray. - Layer ingredients
- Spread a thin layer of sauce on the bottom.
- Add half the ravioli in a single layer.
- Add half the remaining sauce and half the optional veggies if using.
- Repeat with remaining ravioli and sauce.
- Season & cook
Sprinkle Italian seasoning on top. Cover and cook on LOW 3–4 hours (or HIGH 1½–2 hours) until ravioli are tender. - Add cheese
Sprinkle mozzarella and Parmesan over the top, cover, and cook 10–15 more minutes until melted. - Serve
Let it sit 5 minutes before scooping. Garnish with fresh basil if desired.
Tips & Variations
- For meat lovers: use ravioli stuffed with beef, sausage, or chicken
- Extra creamy: stir in ½ cup ricotta before adding cheese on top
- Veggie boost: add zucchini, mushrooms, or spinach
- Make ahead: assemble in the slow cooker insert, refrigerate, and cook next day
If you want, I can also give a cheesy baked version that mimics restaurant-style ravioli casserole.
Do you want me to do that?
