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This easy slow cooker ravioli is a family friendly dinner you can turn to on busy weekends, because it doesn’t take much prep time or effort.
But it’s not the kind of dish you can leave unattended for hours because the pasta will get mushy if overcooked.
I love that the recipe, which I adapted from Slow and Easy: Fast-Fix Recipes for Your Electric Slow Cooker (affiliate link), uses mostly ingredients you can store right in the pantry so there’s a good chance you can toss it together without making a trip to the grocery store first.
Recipe Notes
It calls for the little dried ravioli that go right into the crock pot without any pre-cooking.
How easy is that?
The ratio of sauce to pasta seems like too much. But it’s not. The dried ravioli will absorb much of the sauce and become tender in just a couple of hours.
Served with a simple green salad, this easy slow cooker ravioli, is a deliciously easy way to satisfy a craving for red sauced pasta.
How Many Calories and WW Points in this Crock Pot Ravioli?
According to my calculations, each serving has about 300 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
9 PointsPlus (Old plan)
A deliciously fun alternative to boiled pasta, these Crispy Crunchy Panko Crusted Ravioli are a new favorite in our house!
If you’ve made this Cheesy Slow Cooked Ravioli, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Slow Cooker Ravioli Recipe
Ingredients
- 1 jar (26 ounces) tomato basil marinara or pasta sauce
- 1 can (28 ounces) diced tomatoes
- 1/4 cup dry red wine
- 1-1/2 tablespoons dried basil
- 3 cups dried cheese mini ravioli (about 12 ounces, uncooked)
- 1/4 cup chopped fresh basil, optional
- 1/4 cup shredded mozzarella or grated Parmesan cheese
Instructions
- Ideal slow cooker size: 4-Quart.
- Grease your slow cooker.
- In a large bowl mix together the marinara sauce, tomatoes with their juices, wine, and dried basil.
- Layer about 1-1/2 cups of sauce in the bottom of the slow cooker. (Use enough to cover the bottom.)
- Add the uncooked ravioli, distributing them evenly. Cover with the remaining sauce. DO NOT STIR.
- Cover and cook on HIGH for 2 to 3 hours, until the pasta is tender. Do not overcook or the ravioli will get mushy. As soon as the ravioli is done, stir in the basil (if using) and transfer to a serving bowl to prevent it from overcooking. (This dish will not hold well on the warm setting.)
- Top with grated cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Slow and Easy: Fast-Fix Recipes for Your Electric Slow Cooker (affiliate link) by Natalie Haughton
Could you substitute the ravioli with gnocchi?
I have’t tried it with gnocchi! If you do would love to know how it turns out for you! ~Martha