1jar(26 ounces) tomato basil marinara or pasta sauce
1can(28 ounces) diced tomatoes
¼cupdry red wine
1-½tablespoonsdried basil
3cupsdried cheese mini ravioli (about 12 ounces, uncooked)
¼cupchopped fresh basil, optional
¼cupshredded 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 1-½ 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.
Recipe Notes
Serving size: 1 cup ravioli + sauceClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)9*PointsPlus (Old plan)
Nutrition Facts
Easy Slow Cooker Ravioli Recipe
Amount Per Serving (1 cup)
Calories 300Calories from Fat 66
% Daily Value*
Fat 7.3g11%
Carbohydrates 59.3g20%
Fiber 6.8g27%
Protein 14.5g29%
* Percent Daily Values are based on a 2000 calorie diet.