Crockpot Ravioli
Crockpot Ravioli is a super easy, comforting, and cheesy meal where frozen ravioli is cooked slowly in a flavorful sauce—perfect for busy days when you want a hands-off dinner.
Key Facts
- Cooking Method: Slow cooker (crockpot)
- Ravioli Type: Usually frozen cheese or meat ravioli; no need to thaw
- Sauce: Can be marinara, Alfredo, or a creamy tomato sauce
- Add-Ins: Vegetables (spinach, mushrooms, bell peppers) or cooked sausage/chicken for extra protein
- Serving: Often topped with shredded mozzarella, Parmesan, and fresh herbs
Ingredients (Serves 4–6)
- 1 (25 oz) package frozen ravioli (cheese or meat)
- 1 jar (24 oz) marinara sauce (or 2 cups homemade)
- 1 cup water or broth
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1–2 cups shredded mozzarella cheese
- Optional: 1/2 cup grated Parmesan, 1 cup spinach or mushrooms, cooked sausage
Instructions
- Prepare the crockpot: Spray the slow cooker with cooking spray or lightly oil it.
- Layer ingredients:
- Spread half the marinara sauce in the bottom of the crockpot.
- Add half the frozen ravioli.
- Pour the remaining sauce over the ravioli.
- Add water or broth, Italian seasoning, garlic powder, and any optional veggies or cooked meat.
- Cook: Cover and cook on low for 3–4 hours or high for 2–3 hours, stirring once halfway through. The ravioli should be tender but not mushy.
- Add cheese: Sprinkle mozzarella (and Parmesan if using) over the top. Cover and cook 10–15 minutes more, until cheese melts.
- Serve: Garnish with fresh basil or parsley if desired.
💡 Tips:
- Avoid overcooking ravioli—they cook quickly and can fall apart in a slow cooker.
- You can use frozen tortellini the same way.
- For a creamier version, stir in 1/2 cup heavy cream or ricotta before adding the cheese topping.
If you want, I can give a creamy, cheesy crockpot ravioli recipe that tastes like it came from a restaurant but takes literally 5 minutes to prep.
Do you want me to do that?
