I really am starting to appreciate the simplicity of things. Setting a new year goal to simplify has been so nice. So, today I have a simple Slow Cooker Pesto 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 love having an easy meal to prepare for my family and my family absolutely love this dish. It did worry me that my 2 youngest kiddos would turn their nose up at the pesto and they didn’t. Now, there was no leftovers from this meal. This slow cooker pesto ravioli was completely devoured.
In a bowl, stir together some ricotta, pesto, and parmesan until combined. Set that aside. Add some of the pasta sauce on bottom of slow cooker and spread to coat. Next, place 1/2 of the frozen ravioli in the slow cooker.
Take 1/2 of the ricotta mixture and spread it on top of the ravioli and the sprinkle with some of the mozzarella. Repeat layers again then spread remaining sauce over top. Cook on low for 3 hours. Remove lid and add sprinkle with the remaining parmesan. Replace lid and cook an additional 30 minutes on low.
- RICOTTA CHEESE
- PARMESAN CHEESE
- PASTA SAUCE (I USED KIRKLAND MARINARA)
- FROZEN RAVIOLI
Recipe adapted from Semi Homemade Mom.