Crockpot Ravioli By Kelly Miller • July31,2012 • Updated February 2, 2022 • 12 Comments 13.8K 108 Jump to Recipe Crockpot Ravioli recipe made with frozen cheese ravioli, spaghetti sauce, pesto, and mozzarella cheese. No need to thaw the ravioli, this is such an easier dinner! Sometimes I wish I could talk to my newly married self 5 years ago. Seriously. If I had known back then you could cook pasta in the Crockpot I would have been ALL OVER that! Wait, not just pasta, FROZEN pasta! Though, I’m not sure they had slow cooker liners back then. I don’t want to live in a world without slow cooker liners, how about you? This dinner is a true family pleaser. The addition of the pesto just takes the flavor to a whole new level. Paul thought it tasted, “restaurant quality.” And since he manages one, I personally feel he is highly qualified to make that kind of a judgement. 🙂 In a medium bowl, combine ricotta, pesto, and 1/2 cup parmesan. Spread 1 cup spaghetti sauce on bottom of Crockpot. Place 1/2 of the frozen ravioli on top of the sauce. Spread 1/2 of the ricotta mix on the ravioli. Top ricotta with 1/2 cup mozzarella. Repeat layers again (1 cup sauce, remaining frozen ravioli, remaining ricotta, remaining mozzarella). Spread rest of sauce over top. Cook on low for 3 hours. Remove lid and add sprinkle 1/4 cup parmesan. Replace lid and cook an additional 30 minutes on low. Here are some more of my favorite Crockpot recipes:   Crockpot Tortellini Lasagna     Crockpot Loaded Baked Potato Soup     Crockpot Cola Chicken  Crockpot Ravioli Crockpot Ravioli recipe made with frozen cheese ravioli, spaghetti sauce, pesto, and mozzarella cheese. No need to thaw the ravioli, this is such an easier dinner! 5 from 1 vote Print Pin Rate Course: DinnerCuisine: AmericanKeyword: recipe for Crockpot ravioli Prep Time: 20 minutes minutesCook Time: 3 hours hours Servings: 6 servings Calories: 682kcal Author: Kelly Miller Ingredients▢ 24 oz jar pasta sauce▢ 25 oz frozen ravioli▢ 1 cup ricotta cheese▢ 1/2 cup pesto▢ 1 cup shredded mozzarella divided▢ 3/4 cup grated parmesan cheese divided InstructionsIn a medium bowl, combine ricotta, pesto, and 1/2 cup parmesan.Spread 1 cup spaghetti sauce on bottom of Crockpot.Place 1/2 of the frozen ravioli on top of the sauce.Spread 1/2 of the ricotta mix on the ravioli.Top ricotta with 1/2 cup mozzarella.Repeat layers again (1 cup sauce, remaining frozen ravioli, remaining ricotta, remaining mozzarella).Spread rest of sauce over top.Cook on low for 3 hours.Remove lid and add sprinkle 1/4 cup parmesan.Replace lid and cook an additional 30 minutes on low. NutritionCalories: 682kcal | Carbohydrates: 59g | Protein: 33g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 112mg | Sodium: 1859mg | Potassium: 448mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1324IU | Vitamin C: 8mg | Calcium: 389mg | Iron: 14mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 13.8K 108
Laura says July 31, 2012 at 11:38 am Looks really good and since school is starting soon (i.e. much busier schedules) I'm on the look out for more crock pot recipes! Reply
Kelly says July 31, 2012 at 11:48 am Me too, Laura. Though I pretty much find any excuse to find more crockpot recipes, LOL! Reply
Jocelyn says July 31, 2012 at 1:34 pm I really do need to use my crock pot more!! I love that you can do pasta in it!!! This one sounds great!! I love all the layers!!! YUM!!! Reply
Zachary and Sarah @ HHG says July 31, 2012 at 8:05 pm This looks and sounds divine! And it's a crock pot recipe too, which makes it even easier! 🙂 Can't wait to try it. New follower! Yay for being blog friends! Reply
Carolina HeartStrings says August 1, 2012 at 12:15 am This looks just fantastic. Great picture. I cannot wait to try out your recipe. Come over and visit us. We would love to have you. Reply
Leslie says August 1, 2012 at 2:25 am Oh. My. Gosh! This looks really delicious! I've never made pasta in the crock pot, but it looks like a great idea. Blessings,Lesie Reply
Melanie says August 1, 2012 at 2:51 am This looks amazing!! Thanks for sharing..found your link via Brucrew life's linkup! I'm a new follower! Reply
andie jaye says August 3, 2012 at 3:47 am ooohhh…. now this looks super yummy! i love ricotta cheese! thanks for linking up to tip-toe thru tuesday! Reply
anilise stewart says February 10, 2013 at 8:46 pm Making this right now. If it tastes half as good as it smells we are in for a real treat. 🙂 Reply
Miz Helen says February 25, 2013 at 6:28 pm Hi Kelly,This looks delicious, what a great recipe! Have a great week and thank you so much for sharing with Full Plate Thursday.Come Back Soon!Miz Helen Reply
Tami Zindler says June 5, 2013 at 8:50 pm I'm wondering how much longer do you think it would take with the recipe doubled? We've made this several times, doubled it once but it didn't turn out as well… Reply
Rebekah CH says December 13, 2013 at 8:50 pm I'm new to the 'Slow Cooker World' but am anxious to jump right in! What is the purpose of the liner, though, and is it necessary? It has already been decided that this will be the recipe to break in our new Crock Pot (yay!) but I could really use some feedback! Reply