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5 from 1 vote

Easy Slow Cooker Ravioli Recipe

Easy slow cooker ravioli, great for a busy weekend meal that you can make from ingredients you keep in your pantry.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: Italian
Keyword: cheesy ravioli, crock pot ravioli, slow cooker pasta
Servings: 6
Author: Martha McKinnon | Simple Nourished Living

Equipment

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

Serving size: 1 cup ravioli and sauce
WW Points: 7
Check your WW Points for this recipe and track it in the WW app.
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
9 PointsPlus (Old plan)

Nutrition

Serving: 1cup | Calories: 300kcal | Carbohydrates: 59.3g | Protein: 14.5g | Fat: 7.3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 26mg | Sodium: 1104mg | Potassium: 633mg | Fiber: 6.8g | Sugar: 8g | Vitamin A: 778IU | Vitamin C: 21mg | Calcium: 113mg | Iron: 7mg