31Jul2012 Crockpot Pesto Ravioli 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. 🙂 Crockpot Pesto Ravioli 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 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 Don’t miss another recipe post! Click here to follow Mostly Homemade Mom. Thanks for stopping by!