1jar(26 ounces) tomato basil marinara or pasta sauce
1can(28 ounces) diced tomatoes
1/4cupdry red wine
3cupsdried cheese mini ravioli (about 12 ounces, uncooked)
1/4cupchopped fresh basil, optional
1/4cupshredded mozzarella or grated Parmesan cheese
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.)