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Crockpot Ravioli is possibly the easiest thing you could throw together for a meal without having to turn on the oven!
I was staring into my freezer on a Saturday night trying to decide what to make for Sunday lunch after church the next day. This recipe for Easy Crockpot Ravioli was born out of that desperate search.
I don’t know what it is, but everyone is always hungry-like on the brink of starvation-the moment the last “amen” is said at church. It’s like it’s ingrained in us to be hungry after church. 🙂
We used to go out to eat on Sunday afternoons a lot, but that really adds up financially and when my husband was working most Sundays, it was just the boys and I.
But I know if I don’t have something prepared already, I’m going to give in to their pleas and hit the drive-thru on the way home because I’m so tired and hungry myself. Thus, the weekly “stare into the freezer and hope for inspiration” routine.
I saw a bag of frozen ravioli (I get them as a quick backup kind of meal) and figured I would just make those when we got home. They cook pretty quickly and I had sauce, salad and garlic bread. OK. Good enough.
But sometime in the middle of the night, I was struck with inspiration. I bet I could make the ravioli in the slow cooker and it would be ready to eat when we got home. Unlike most middle of the night inspiration, I actually remembered this when I woke up. I managed to get the meal prepped before we had to leave for church.
Here’s how to make Crockpot Ravioli so it’s ready and waiting for you when dinner time rolls around:
Start with a layer of sauce in the bottom of the pot. You can spray with non-stick cooking spray or use a liner to make cleanup even easier. Then add a layer of frozen ravioli on top of the sauce.
Next, cover with slices of provolone cheese. It melts so nicely and adds a subtle flavor that won’t overpower everything else. You can use any cheese you like, but I highly recommend provolone!
Then just repeat the layers until you’ve used up your sauce, ravioli and cheese!
After church, we came back to a house smelling like a delicious meal. All I had to do was make the bread and toss the salad. This was a wonderful, magical success and I’ll never cook the ravioli in the oven again!
Another meal that’s similar in flavors (meaning it’s super kid friendly) is Meatball Pockets. They are made with “convenience” ingredients like this and come together quickly. If you like the flavors in Crockpot Ravioli, you’ll definitely like the Meatball Pockets.
- 1 24 oz jar spaghetti sauce
- 1 25 oz bag frozen ravioli Use as much or as little as you need
- 6 slices provolone cheese Again, use as much or as little as you need
- Parmesan cheese to taste
- Pour in enough sauce to cover the bottom of your slow cooker.
- Lay the ravioli over the sauce in one neat layer with none of them overlapping each other.
- Cover ravioli with more sauce. Lay three slices (or more, depending on the size of your crock) of cheese over the sauce.
- Continue layering sauce, ravioli and cheese until used up and then sprinkle Parmesan on top. Cook on low for 4 hours.
- Use a liner for easy clean up
- Add as many layers as you need for your family
- Serve with garlic bread and salad for an easy meal
Don’t forget to pin this easy recipe for later!
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