Crock Pot Ravioli

"This is a recipe that I adopted from a sweet chef by the name of CBW. A real doll. "I always plan a crock pot meal for Sunday afternoon so that it's all ready after church, and I wanted something different than the chicken we usually end up with. This was a big hit!""
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by i_am_jim photo by i_am_jim
photo by sydsmama photo by sydsmama
Ready In:
4hrs 10mins
Ingredients:
7
Serves:
6-8
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ingredients

  • 1 (25 ounce) bag beef ravioli
  • 1 (26 ounce) jar pasta sauce
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • 2 -3 teaspoons red peppers
  • Italian spices
  • 1 cup shredded mozzarella cheese
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directions

  • Pour about half of the pasta sauce in the bottom of crock pot.
  • Add frozen ravioli.
  • Pour additional pasta sauce, tomato sauce, water, and red pepper over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them).
  • Sprinkle Italian seasonings over sauces.
  • Sprinkle cheese on top.
  • Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).

Questions & Replies

  1. What size crockpot was used for this recipe?
     
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Reviews

  1. Made this Monday for a working lunch. Overall, very good, I did make some changes. I added some diced spicy Italian sausage, but used cheese ravioli. Just not fond of beef ravioli that much. Too much tomato for me, so I stuck with a very good quality pasta sauce and some Italian diced tomatoes for a little texture. It said red peppers ... to me that is red bell peppers. Red pepper flakes are completely different. I used 1/2 diced red bell pepper, which is sweet and a pinch of red pepper flakes. I also used 1/2 cup white wine and 1/2 cup beef broth for a little white wine for a kick, just a touch and plenty of salt and pepper. No reason to use water when you can add more flavor with broth or wine. The cheese I served at the end once served in a family style bowl. No reason to add it early. Two 2 minutes on top the ravioli and it was melted. I also used some fresh rated pecorino along with the mozz. I put the sausage on the bottom and then the ravioli. I think overall it was a good dish, but it definitely for me, needed some additional flavors and texture to the dish. But a great idea and the ravioli did turn out very good, not mushy, very well cooked. Four 4 hours was just right, even with the sausage. Thx
     
  2. Not only was the recipe delicious (I used Reggio's frozen meat ravioli from my grocer), but it was the easiest dish I've ever made! My boyfriend said this one's definitely a dish to repeat. (I should think so - he had three helpings!)
     
  3. This was fast and easy to make up. I cut the recipe in half using Karen's Recipe #26947 for the pasta sauce. I omitted the red peppers and Italian spices as my spaghetti sauce was well seasoned. I was in a rush, so I had it on high for 1-1/2 hours, then dropped it to low for 1/2 hour. The pasta was cooked and hot....maybe the cheese was a bit on the stringy side, but still enjoyable. I froze the remainder ravioli and tomato sauce for a later date. This would have feed 4 people easily! Thanks for the posting!
     
  4. This was so easy. It took me longer to print out the recipe then to prepare it! It was so nice to come home and have dinner ready and waiting. I did add some more cheese and we add parmesan cheese after it was served - that gave it a really nice flavor. Wonderful recipe, and we will be making it again.
     
  5. This is the best recipe for sunday afternoons after church! It was so fast to put together. The ravioli was just right and didn't taste starchy at all! I used chicken ravioli, instead of the beef and everyone loved it! Thanks so much!
     
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Tweaks

  1. My husband couldn't understand why I was making this in the crockpot, as he felt it should be reserved for meals that need to cook a long time. I liked the idea of not having to drain the big pot of hot water. After making it, I love that, but also the fact that the ravioli just tasted better than usual. We used cheese ravioli and no hot pepper flakes as my daughter and her two guests didn't like spicy food. I also used tomato juice instead of water for a richer flavor along with some garlic powder. YUM!
     
  2. Delicious! I used cheese ravioli, and used a can of Italian style diced tomatoes instead of the tomato sauce, water, and Italian spices. Mixed with Prego Mushroom pasta sauce and 1/2 tsp Red Pepper, it was a winner! My husband loved it and we have loads of leftovers!
     
  3. Perfect for a busy weeknight! I added 3 cloves of garlic, a chopped onion, bell peppers & mushrooms. I left out the red peppers, but threw in a generous splash of red wine and used a can of diced tomatoes instead of tomato sauce. Sprinkled the cheese over before serving.
     
  4. This is a great recipe, so easy and convenient for busy nights. I use just a sprinkle of chipotle powder instead of the red peppers and 1/2 tsp fennel seeds.
     
  5. Good recipe - I will make this again. It was so easy. Instead of the red peppers, I used a 1/4 t. of red pepper flakes and that gave it just enough zing for us. Thanks for sharing!
     

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