Crock Pot Ravioli
This Crock Pot Ravioli recipe uses frozen ravioli with a quick homemade sauce and lots of gooey mozzarella cheese. Perfect all-in-one meal!
AN EASY WEEKNIGHT CROCK POT MEAL
This recipe turned out to be a real winner. I was actually pretty surprised that you could make a dish like this in the crock pot. Honestly, I thought it would turn to mush. Surprisingly, it did fantastic. I guess if you left it in the crock pot for WAY too long, it would have the potential to mush but after it was done cooking, I put it on the “warm” setting of my slow cooker and it kept in great shape until we were all ready to dig in.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- frozen ravioli
- crushed tomatoes
- tomato paste
- water
- onion (optional)
- minced garlic
- Italian seasoning
- salt and pepper, to taste
- mozzarella cheese
*Cook’s Notes: If you have a smaller family or just don’t want leftovers, one bag of ravioli will work. Keep the sauce recipe the same. I used a mix of beef and cheese ravioli. Water and mozzarella cheese not pictured here. Also, you can substitute sauce ingredients for one large jar of store-bought pasta sauce.
HOW TO MAKE CROCK POT RAVIOLI:
Pour the frozen ravioli into a 6-quart slow cooker.
If using onion, in a small pan, sauté the diced onion with a little oil until soft. Add minced garlic in during the last 30 seconds of cooking. When done, in a medium bowl, stir together the crushed tomatoes, tomato paste, water, onion, minced garlic, Italian seasoning, salt and pepper. Pour sauce over the frozen ravioli and stir to coat all the ravioli with sauce.
Cover and cook on low for about 5 hours (or high for 3 hours.) There is no need to stir this while it cooks.
About 10 minutes before serving, sprinkle the ravioli with the shredded mozzarella cheese.
Place the cover back on the slow cooker and let the cheese melt.
Then serve with a fresh garden salad and maybe some garlic bread – yum!
CRAVING MORE RECIPES? GIVE THESE A TRY!
Originally published December 2014
Updated and republished: August 2022
Crock Pot Ravioli
Ingredients
- 2 (25 ounce) bags frozen ravioli
- 28 ounce can crushed tomatoes
- 6 ounce can tomato paste
- 1 cup water
- 1 small onion diced
- 3 teaspoons minced garlic
- 3 teaspoons Italian seasoning
- salt and pepper, to taste (about a 1/2 teaspoon of each)
- 2 cups shredded mozzarella cheese
Instructions
- Pour the frozen ravioli into a 6-quart slow cooker.
- If using onion, in a small pan, sauté the diced onion in the pan with a little oil until soft. Add minced garlic in during the last 30 seconds of cooking.
- When done, in a medium bowl, stir together the crushed tomatoes, tomato paste, water, onion, minced garlic, Italian seasoning, salt and pepper.
- Pour sauce over the frozen ravioli and stir to coat all the ravioli with sauce.
- Cover and cook on low for about 5 hours (or high for 3 hours). There is no need to stir this while it cooks.
- About 10 minutes before serving, sprinkle the ravioli with the shredded mozzarella cheese.
- Place the cover back on the slow cooker and let the cheese melt. Then serve!
Notes
- You need to cook the onion before adding to the sauce or it will stay crunchy and won’t soften up while cooking in the slow cooker.
- If you have a smaller family or just don’t want leftovers, one bag of ravioli will work. Keep the sauce recipe the same.
- I used a mix of beef and cheese ravioli.
- Also, you can substitute sauce ingredients for one large jar of store-bought pasta sauce.
- Great served with a salad and garlic bread.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
