Ravioli in the Slow Cooker

This is so good and so easy!  I think I actually like it better than cooking it on the stove.  And it’s perfect for a day when you have a few minutes to pull dinner together in the afternoon.  It only cooks about 3 hours (you can stretch it to about 5 if you cook on low).  I love having dinner ready at dinner time, without doing any cooking right then.

I completely forgot to take photos of the finished dish, so you’ll have to make do with this ingredient photo.

I found the recipe at Crystal & Co. She used a jar of spaghetti sauce, but I didn’t have any, so I made up a quick homemade version.  The hands-on prep is still super quick.

Ravioli in the Slow Cooker
  • 2 bags frozen ravioli
  • 28 oz can crushed tomatoes
  • 6 oz can tomato paste
  • 1 small onion, diced (optional)
  • 2 garlic cloves, crushed
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried parsley
  • 1 tsp. dried thyme
  • ½ tsp. sugar
  • salt and pepper to taste
  • 1 cup Mozzarella, shredded
  1. Pour the frozen ravioli into the slow cooker.
  2. Stir the crushed tomatoes, tomato paste, onion, garlic and seasonings together in a bowl. Pour over the ravioli and stir to coat all the ravioli with sauce.
  3. Cook on high for 3 hours or low for 5 hours.
  4. About 20 minutes before you're ready to eat, sprinkle the ravioli with Mozzarella.
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