Editors' Pick
Crock Pot Ravioli
photo by May I Have That Rec
- Ready In:
- 4hrs 10mins
- Ingredients:
- 7
- Serves:
-
6-8
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
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).
Reviews
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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
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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!
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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.
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Tweaks
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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!
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RECIPE SUBMITTED BY
Bekah
United States