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Slow Cooker Pesto Ravioli |

Slow Cooker Pesto Ravioli


Units Scale
  • 1 cup ricotta cheese
  • 1/2 cup pesto
  • 3/4 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 1/2 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 1/2 of the bag of frozen ravioli in the slow cooker.
  4. Take 1/2 of the ricotta mixture and spread it on top of the ravioli and the sprinkle with 1/2 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 1/4 cup parmesan. Replace lid and cook an additional 30 minutes on low. Serves 6.
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