Make weeknight dinners easy and satisfying with this hearty Crock Pot Ravioli recipe, combining bold Italian flavors in a no-fuss slow-cooked comfort meal.
This hands-off dish delivers a rich, cheesy pasta bake with minimal prep—perfect for lazy Sundays, busy weeknights, or family gatherings when oven space is tight.
What You’ll Need for the Best Crock Pot Ravioli
- Beef ravioli – Hearty and protein-packed, these frozen pockets become melt-in-your-mouth tender as they soak up the sauce.
- Pasta sauce – A jarred classic lays the flavor foundation, balancing acidity and richness.
- Tomato sauce – Adds extra body and depth, preventing the dish from drying out during slow cooking.
- Water – A splash thins the sauce to the perfect consistency for slow simmering.
- Red pepper flakes – Brings a welcome kick to the otherwise mellow sauce, customizable to your heat preference.
- Italian spices – A blend of basil, oregano, and garlic infuses the ravioli with classic Mediterranean warmth.
- Mozzarella cheese – Melts into gooey perfection, binding everything together in irresistible, cheesy layers.
How to Make It: Crock Pot Ravioli in a Few Easy Steps
Begin by layering half the pasta sauce at the bottom of your slow cooker to prevent sticking.
Add frozen beef ravioli directly from the bag—no need to thaw. Top with the rest of the pasta sauce, followed by tomato sauce and water.
Mix in red pepper flakes for spice, and sprinkle with Italian herbs. Finish with a generous layer of mozzarella cheese on top.
Cover and cook on low for 4 to 5 hours, until the ravioli are tender and the cheese is melted into a golden blanket.
Tips & Flavor Twists for Crock Pot Ravioli
For extra richness, try adding a layer of ricotta or a few dollops of cream cheese between the ravioli. A touch of browned ground beef or Italian sausage can also turn this into a meat-lover’s dream.
Want a veggie version? Swap beef ravioli with spinach or cheese-stuffed ones, and stir in a handful of chopped mushrooms or fresh spinach during the last hour of cooking.
The beauty of this dish lies in its flexibility—you can go spicy, cheesy, or veggie-forward based on what you have on hand or crave that day.
Leftovers That Love You Back
Crock Pot Ravioli makes excellent leftovers and keeps well in the fridge for up to four days. Reheat individual servings in the microwave with a splash of water to keep the sauce saucy.
To freeze, cool completely and portion into airtight containers. Reheat from frozen in the oven at 350°F until warmed through, or thaw overnight in the fridge for quicker microwaving.
Crock Pot Ravioli
Ingredients
- 1 cup shredded mozzarella cheese
- 2 to 3 teaspoons crushed red pepper flakes
- 1 8-ounce can tomato sauce
- 1 26-ounce jar pasta sauce
- 1 25-ounce package frozen beef ravioli
- 1 cup water
- Italian seasoning to taste
Instructions
- Begin by spreading approximately half of the pasta sauce across the base of the crock pot. Distribute the frozen beef ravioli evenly over the sauce layer. Pour in the remaining pasta sauce, followed by the tomato sauce, water, and red pepper flakes; for ease, consider mixing the tomato sauce, water, and red pepper in the empty pasta sauce jar before pouring it in. Lightly scatter Italian seasoning over the layered sauces. Top the mixture with the shredded mozzarella cheese. Set the crock pot to low heat and cook for 4 to 5 hours, or until the ravioli are tender and heated through.
