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
Ingredients
  • 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
Instructions
  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.

Ravioli with Tomato and Onion Sauce – 5 Ingredients!

Dinner doesn’t get simpler than this.

If you’re blessed with tomatoes growing in your backyard, you could start the water, pick a couple tomatoes and have the sauce finished by the time the ravioli is done.

I didn’t have fresh tomatoes for this, so I used canned.  The sweetness of the onions goes well with tomatoes.  Cheese ravioli is a perfect base for the sauce.

Here’s what you’ll need.  [Read more…]

Ravioli with Red Onion, White Wine, and Asiago

ravioli with red onion, white wine and asiago done

This tasted like something from a good restaurant.  It can be made in the time it takes to boil water and cook the ravioli.

I found the Asiago cheese in the cheese case near the deli.  It was the same price as Parmesan, which can be substituted if you can’t find it.  The label states that Asiago has a “mild and nutty” flavor.

Oh, I’m detecting nuttiness.

Name that movie.

I’m pretty sure Remy and Gusteau would approve of this dish.

[Read more…]

Fire Roasted Tomato Sauce with Two Cheeses

One of my favorite kind of recipes to create is pasta dishes.  Coincidentally, I also love to eat pasta.  This sauce has both Parmesan and Provolone cheeses along with fire roasted tomatoes.  Ever since I tried fire roasted tomatoes a few months ago, they’ve been a staple in my pantry.  They pack a bit more flavor than plain diced tomatoes.

The sauce may sound like it’s hard to make, but it comes together in about 15 minutes.  Here’s what you’ll need: [Read more…]

Pesto Tomato Ravioli

This is one of those embarrassingly easy meals.  But it’s also good, so I’ll share it with you.  All my kids love pesto sauce and pasta, so we ate this up.  You only need 3 ingredients and long enough to boil the ravioli and you’ll have dinner on the table. [Read more…]

Cheese Ravioli with Pesto, Red Peppers and Grilled Chicken

Cheese Ravioli with Pesto

Oh, this was good.  The freshly made pesto, sweet sauteed red peppers and onions, creamy cheese ravioli and grilled chicken were divine together.  I wish you could smell it, because it was just heavenly.  It was also super easy and quick to make.  I don’t have an ingredient picture for you this time, though.  Even while the ravioli was cooking, I was still deciding what would go into the dish.

[Read more…]

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