Slow Cooker Ravioli
Anyone up for a three-ingredient dinner? Then you need to try this Slow Cooker Ravioli!
I might have mentioned once or twice that my 6-year old is a picky eater. Actually, it’s not that he’s super picky, it’s that he doesn’t often eat more than a few bites of anything before he declares himself “full.” So anytime I can find something that he’ll eat, and is easy to make on a work night…well, I’m all over it.
I enjoy using my slow cooker year-round, but I have to admit that we tend to use it more during the fall and winter months. It’s so nice to end a busy day with a nice, warm meal already prepared for me.
The simplified version of this meal requires only three ingredients: frozen ravioli, jarred pasta sauce, and mozzarella cheese – it doesn’t get much easier than that! If you prefer, you may substitute the jarred sauce for homemade – although sometimes it’s awfully nice not to have to do anything but dump ingredients in a pot and walk away. 🙂
In my slow cooker, this took about 2 1/2 hours on high. For us, this was just the right amount of time between work and the end of karate class. But keep an eye on yours, as it might cook a bit faster. I suppose you could also cook this on low for a longer period, though I have not tested that yet. If you try it out, let me know!
- 25 oz bag of frozen ravioli
- 1 jar of your favorite spaghetti sauce
- 1 cup mozzarella cheese
- Place a small amount of the spaghetti sauce in the bottom of your slow cooker. Top with the bag of frozen ravioli, and pour the remaining sauce over the top. Stir slightly to combine.
- Cook for approximately 2½ hours on high. After 2½ hours top with mozzarella cheese, replace lid and continue cooking for another ½ hour, until cheese is melted and bubbly.
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Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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