Slow Cooker Cheese Ravioli (Print Version)
Cheese ravioli layered with tomatoes and gooey mozzarella for an easy slow-cooked meal.
# Ingredients:
→ Pasta
01 -
25 ounces frozen ravioli
→ Tomato Base
02 -
24 ounces crushed or diced tomatoes
03 -
15 ounces crushed or diced tomatoes
→ Seasonings
04 -
1 tablespoon Italian seasoning
05 -
1 teaspoon salt
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/4 teaspoon black pepper
→ Cheese
09 -
1/2 cup grated Parmesan cheese
10 -
4 cups shredded mozzarella cheese
# Steps:
01 -
Generously coat the interior of the slow cooker with nonstick cooking spray to prevent sticking.
02 -
Add 15 ounces of crushed or diced tomatoes to the bottom of the slow cooker. Arrange frozen ravioli evenly on top of the tomatoes.
03 -
Evenly sprinkle Italian seasoning, salt, garlic powder, onion powder, black pepper, and grated Parmesan cheese over the ravioli.
04 -
Distribute 3 cups of shredded mozzarella cheese over the ravioli. Pour 24 ounces of crushed or diced tomatoes on top as the final layer.
05 -
Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, until the ravioli is tender and heated through.
06 -
Before serving, sprinkle the remaining 1 cup of shredded mozzarella cheese over the cooked ravioli and allow it to melt.
# Notes:
01 -
Use a high-quality marinara or San Marzano tomatoes for enhanced flavor. Allow the dish to rest slightly before serving to help the cheese set.