Slow Cooker Pesto Ravioli

I really and starting to appreciate the simplicity of things.  Setting a new years goal to simplify has been so nice. So today I have a simple ravioli dish for you.  It has 2 main benefits – it is made in the slow cooker (gotta love that) and you only need six ingredients to make it.

I loved having an easy meal to prepare for my family and my family absolutely love this dish.  I was worried that my 2 youngest kiddos would turn their nose up at the pesto and they didn’t.  There was no leftovers from this meal.  It was completely devoured.

Slow Cooker Pesto Ravioli |

Slow Cooker Pesto Ravioli
  • 1 cup ricotta cheese
  • ½ cup pesto
  • ¾ cup grated parmesan cheese, divided
  • 1 cup shredded mozzarella, divided
  • 1 (24 oz) jar pasta sauce (I used Kirkland Marinara)
  • 1 (25 oz) pkg. frozen ravioli
  1. In a bowl, stir together the ricotta, pesto, and ½ cup parmesan until combined; set aside.
  2. Add 1 cup of the pasta sauce on bottom of slow cooker. Spread to coat the bottom of the slow cooker.
  3. Next, place ½ of the bag of frozen ravioli in the slow cooker.
  4. Take ½ of the ricotta mixture and spread it on top of the ravioli and the sprinkle with ½ cup of the mozzarella.
  5. Repeat layers again (1 cup sauce, remaining frozen ravioli, remaining ricotta, remaining mozzarella).
  6. Spread remaining sauce over top. Cook on low for 3 hours.
  7. Remove lid and add sprinkle with remaining ¼ cup parmesan. Replace lid and cook an additional 30 minutes on low. Serves 6.

Recipe adapted from Semi Homemade Mom.

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