17 Irresistible Crockpot Ravioli Recipes for Effortless Dinners

Forget spending hours in the kitchen after a long day—these 27 irresistible crockpot ravioli recipes are about to become your new best friends for effortless dinners. From cozy comfort food classics to fresh seasonal twists, your slow cooker does all the work while you relax. Ready to discover delicious, hands-off meals your whole family will love? Let’s dive into these mouthwatering recipes!

Cheesy Garlic Crockpot Ravioli

Nestled in the quiet of my kitchen, watching steam curl from the crockpot lid, I remember how this simple dish became our family’s favorite comfort food during those chilly autumn evenings when time felt suspended and hunger called for something warm and forgiving.

Ingredients

– 1 package (20 oz) frozen cheese ravioli
– 1 jar (24 oz) marinara sauce
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream
– 3 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp dried basil
– 1/2 tsp red pepper flakes

Instructions

1. Pour 1 tbsp olive oil into the bottom of a 6-quart crockpot and swirl to coat the surface evenly.
2. Spread 1/2 cup of the 24 oz marinara sauce in a thin layer over the bottom of the crockpot.
3. Arrange half of the 20 oz frozen cheese ravioli in a single layer over the sauce.
4. Sprinkle 1 cup of the 2 cups shredded mozzarella cheese evenly over the ravioli layer.
5. Spoon half of the remaining marinara sauce over the cheese layer.
6. Sprinkle 3 cloves minced garlic, 1 tsp dried basil, and 1/2 tsp red pepper flakes evenly over the sauce.
7. Repeat layers with remaining ravioli, mozzarella cheese, and marinara sauce.
8. Pour 1/4 cup heavy cream evenly over the top layer.
9. Cover the crockpot with its lid and cook on Low heat for 4 hours until the ravioli are tender and the sauce is bubbling at the edges.
10. Sprinkle 1/2 cup grated Parmesan cheese over the top during the final 15 minutes of cooking.
11. Let the ravioli rest for 10 minutes with the lid off before serving to allow the sauce to thicken slightly. Just before serving, the creamy tomato sauce clings to each tender pasta pocket while the triple cheese blend creates delicate golden pockets where the mozzarella strings pull apart in satisfying ribbons. Try serving it in shallow bowls with a side of crusty bread for dipping into the rich garlic-infused sauce, or top with fresh basil leaves for a bright contrast to the deep, comforting flavors.

Slow Cooker Beef and Spinach Ravioli

Dusk settles outside my kitchen window as I prepare this comforting meal, the kind that fills the house with warmth and anticipation while requiring little more than patience from me. There’s something deeply satisfying about layering simple ingredients in the slow cooker, knowing they’ll transform into something greater than their parts while I tend to other things.

Ingredients

– 1 lb ground beef
– 1 yellow onion
– 3 cloves garlic
– 24 oz jar marinara sauce
– 2 cups beef broth
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 20 oz package frozen cheese ravioli
– 5 oz fresh spinach
– 1/2 cup grated Parmesan cheese

Instructions

1. Brown 1 lb ground beef in a skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
2. Drain excess grease from the beef using a colander, then transfer the beef to a 6-quart slow cooker.
3. Dice 1 yellow onion into 1/4-inch pieces and mince 3 cloves garlic, then add both to the slow cooker.
4. Pour 24 oz marinara sauce and 2 cups beef broth over the beef mixture.
5. Sprinkle 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper evenly over the sauce.
6. Stir all ingredients thoroughly until well combined, ensuring the beef is fully submerged in liquid.
7. Cover the slow cooker and cook on LOW heat for 6 hours or HIGH heat for 3 hours.
8. Add 20 oz frozen cheese ravioli to the slow cooker, gently pressing them beneath the surface of the sauce.
9. Layer 5 oz fresh spinach over the ravioli, allowing it to wilt naturally into the dish.
10. Replace the lid and continue cooking for 45 minutes on LOW or 25 minutes on HIGH until ravioli are tender.
11. Turn off the slow cooker and stir in 1/2 cup grated Parmesan cheese until melted and incorporated.

A final sprinkle of Parmesan over individual bowls highlights the creamy richness that develops between the tender pasta pockets and savory beef. The spinach melts into silky green ribbons throughout, while the tomato broth becomes surprisingly complex from its long simmer. For a delightful textural contrast, serve this alongside garlic bread to soak up every last drop of the deeply flavored sauce.

Crockpot Ravioli with Creamy Marinara Sauce

Vaguely remembering those childhood dinners where the kitchen smelled like Sunday, I find myself drawn back to this simple crockpot creation that somehow feels both nostalgic and new. There’s something quietly comforting about letting ingredients mingle for hours, transforming into something greater than their parts while the world moves outside the window.

Ingredients

– 1 package (20 oz) refrigerated cheese ravioli
– 1 jar (24 oz) marinara sauce
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried basil
– 1/2 tsp garlic powder
– 1/4 tsp black pepper

Instructions

1. Pour the marinara sauce directly into a 4-quart crockpot.
2. Add heavy cream to the crockpot and stir gently until the sauce appears light pink and evenly combined.
3. Sprinkle dried basil, garlic powder, and black pepper over the sauce mixture.
4. Stir all seasonings into the sauce for 30 seconds to ensure even distribution.
5. Arrange refrigerated cheese ravioli in a single layer within the sauce, pressing down gently to partially submerge them.
6. Cover the crockpot with its lid and cook on LOW heat for 3 hours. (Tip: Avoid lifting the lid during cooking to maintain consistent temperature.)
7. After 3 hours, remove the lid and sprinkle grated Parmesan cheese evenly over the ravioli.
8. Replace the lid and continue cooking on LOW for 15 minutes until the cheese melts into the sauce. (Tip: The sauce should coat the back of a spoon thickly when ready.)
9. Turn off the crockpot and let the ravioli rest for 5 minutes before serving. (Tip: Resting allows the ravioli to absorb excess liquid without becoming mushy.)

Fresh from the crockpot, the ravioli emerge tender yet intact, each pocket of cheese softened but not bursting. The sauce clings in creamy ribbons that carry the gentle sharpness of Parmesan against the sweet tomato base. For a contrasting texture, try serving it alongside garlic-rubbed toast points to scoop up every last bit of sauce, or fold in fresh spinach during the final 10 minutes for vibrant green accents.

Easy Crockpot Chicken Alfredo Ravioli

Gently, as the afternoon light softens across the kitchen counter, I find myself drawn to the kind of meal that requires little more than patience and the quiet hum of the crockpot, a simple comfort to ease into the evening.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts
– 1 (20 oz) package refrigerated cheese ravioli
– 1 (15 oz) jar Alfredo sauce
– 1 cup chicken broth
– 4 cloves garlic, minced
– 1 tsp dried Italian seasoning
– 1/2 tsp black pepper
– 1/4 tsp salt
– 1 cup shredded Parmesan cheese
– 2 tbsp chopped fresh parsley

Instructions

1. Place 1.5 lbs boneless, skinless chicken breasts in the bottom of a 6-quart crockpot.
2. Pour 1 (15 oz) jar Alfredo sauce evenly over the chicken.
3. Add 1 cup chicken broth to the crockpot.
4. Sprinkle 4 cloves minced garlic, 1 tsp dried Italian seasoning, 1/2 tsp black pepper, and 1/4 tsp salt over the mixture.
5. Cover the crockpot and cook on Low heat for 5 hours.
6. Remove the chicken breasts from the crockpot and shred them completely using two forks.
7. Return the shredded chicken to the crockpot and stir to combine.
8. Gently add 1 (20 oz) package refrigerated cheese ravioli to the crockpot, ensuring they are submerged in the sauce.
9. Cover and cook on Low heat for an additional 45 minutes.
10. Stir in 1 cup shredded Parmesan cheese until melted and smooth.
11. Sprinkle 2 tbsp chopped fresh parsley over the top before serving. Just before serving, the creamy Alfredo clings to each tender ravioli, with the shredded chicken adding a savory depth that makes this dish feel both rustic and indulgent; try spooning it over toasted garlic bread or alongside a crisp arugula salad for a delightful contrast.

Vegetarian Crockpot Mushroom Ravioli

Falling leaves outside my window remind me how much I crave comforting meals that require little effort, the kind that fill the kitchen with warmth while I simply wait. This slow-cooked mushroom ravioli feels like a gentle hug in a bowl, perfect for quiet autumn evenings when time moves slowly and thoughtfully.

Ingredients

– 1 package (20 oz) refrigerated cheese ravioli
– 8 oz cremini mushrooms, sliced
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes, undrained
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Heat 2 tablespoons olive oil in a skillet over medium heat until it shimmers.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 8 ounces sliced cremini mushrooms and cook for 7 minutes until they release their liquid and begin to brown.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Transfer the mushroom mixture to a 6-quart slow cooker.
6. Pour in 2 cups vegetable broth and 1 can undrained diced tomatoes.
7. Add 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
8. Gently place 20 ounces refrigerated cheese ravioli into the slow cooker, ensuring they’re submerged in liquid.
9. Cover and cook on LOW for 3 hours until ravioli are tender but not mushy.
10. Stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese until fully incorporated.
11. Cook uncovered for 15 additional minutes until the sauce thickens slightly.
12. Ladle into bowls and serve immediately.
You’ll notice the ravioli become wonderfully tender while maintaining their structure, soaking up the earthy mushroom and tomato broth. The creamy sauce clings to each pasta pocket, creating a rich yet balanced flavor that tastes like it simmered all day. Try serving it in shallow bowls with crusty bread for dipping, or top with fresh parsley for a bright contrast to the deep, savory notes.

Crockpot Sausage and Pepper Ravioli

Unwinding after a long day, I find comfort in the gentle hum of the crockpot, where simple ingredients transform into something deeply nourishing. This slow-cooked meal requires little effort but fills the kitchen with the most inviting aromas of savory sausage and sweet peppers. It’s the kind of dish that feels like a warm embrace after a busy afternoon.

Ingredients

– 1 pound Italian sausage links
– 1 large yellow onion
– 2 large bell peppers
– 3 cloves garlic
– 1 (24-ounce) jar marinara sauce
– 1 (20-ounce) package cheese ravioli
– 1 cup shredded mozzarella cheese
– 2 tablespoons olive oil
– 1/4 cup water

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 pound Italian sausage links and cook for 8–10 minutes, turning occasionally, until browned on all sides.
3. Transfer the browned sausage to the crockpot insert using tongs.
4. Slice 1 large yellow onion into 1/4-inch thick half-moons.
5. Core and slice 2 large bell peppers into 1/2-inch wide strips.
6. Mince 3 cloves garlic finely.
7. Add the sliced onion, bell peppers, and minced garlic to the crockpot around the sausage.
8. Pour 1 (24-ounce) jar marinara sauce and 1/4 cup water over the sausage and vegetables.
9. Stir gently to combine all ingredients without breaking the sausage links.
10. Cover the crockpot and cook on Low heat for 6 hours.
11. Remove the sausage links from the crockpot after 6 hours and slice them into 1-inch thick rounds.
12. Return the sliced sausage to the crockpot and stir to incorporate.
13. Add 1 (20-ounce) package cheese ravioli to the crockpot, submerging them completely in the sauce.
14. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
15. Cover the crockpot and cook on High heat for 30 minutes until the cheese is melted and bubbly and the ravioli are tender.
16. Let the dish rest uncovered for 5 minutes before serving to allow the sauce to thicken slightly. Knowing how the ravioli soak up the rich tomato sauce while keeping their delicate texture makes each bite a perfect balance. The sweet peppers soften into silky ribbons that contrast beautifully with the savory sausage, and serving it straight from the crockpot keeps it wonderfully warm for casual gatherings.

Spinach and Artichoke Crockpot Ravioli

Sometimes the most comforting meals emerge quietly from the slow cooker, filling the kitchen with gentle aromas that promise warmth and nourishment. Spinach and artichoke crockpot ravioli offers that rare combination of effortless preparation and deeply satisfying results, perfect for days when you need comfort without complication. This dish transforms simple frozen ravioli and creamy ingredients into a rich, layered meal that feels both special and familiar.

Ingredients

– 1 package (20 oz) frozen cheese ravioli
– 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
– 1 can (14 oz) artichoke hearts, drained and chopped
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 container (15 oz) ricotta cheese
– 2 cups Alfredo sauce
– 1/2 cup vegetable broth
– 2 cloves garlic, minced
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes

Instructions

1. Lightly spray the inside of a 6-quart slow cooker with cooking spray to prevent sticking.
2. Spread 1/2 cup of Alfredo sauce evenly across the bottom of the slow cooker.
3. Arrange one-third of the frozen ravioli in a single layer over the sauce.
4. In a medium bowl, combine the thawed spinach, chopped artichoke hearts, ricotta cheese, minced garlic, black pepper, and red pepper flakes until fully incorporated.
5. Spoon one-third of the spinach-artichoke mixture evenly over the ravioli layer.
6. Sprinkle 2/3 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese over the spinach-artichoke layer.
7. Repeat steps 3-6 twice more to create three complete layers.
8. Pour the remaining Alfredo sauce and vegetable broth evenly over the final layer.
9. Cover and cook on LOW heat for 4 hours until the ravioli is tender and the cheese is bubbly.
10. During the final 15 minutes of cooking, sprinkle the remaining mozzarella and Parmesan cheese over the top and cover to melt.
11. Let the dish rest for 10 minutes before serving to allow the layers to set.
Always thaw and thoroughly squeeze excess moisture from frozen spinach to prevent a watery final dish. For optimal layering, avoid overlapping ravioli too much to ensure even cooking throughout. Resting time after cooking is essential as it allows the creamy sauce to thicken and the flavors to meld properly. A final garnish of fresh herbs just before serving adds brightness to the rich flavors.
Artfully arranged in shallow bowls, the ravioli emerges tender yet intact, surrounded by a creamy sauce that clings beautifully to each piece. The subtle tang of artichoke balances the richness of three cheeses, while gentle heat from red pepper flakes lingers pleasantly in the background. For a lovely presentation, scatter extra Parmesan over individual servings and accompany with crusty bread for dipping into the remaining sauce.

Creamy Pesto Crockpot Ravioli

Beneath the gentle hum of the crockpot, a simple, comforting meal comes together, one that feels like a warm embrace after a long day. This creamy pesto ravioli requires little more than layering ingredients and letting time work its magic, offering a rich, herbaceous dish with minimal effort. It’s the kind of meal that fills the kitchen with the soothing scent of basil and garlic, inviting you to slow down and savor.

Ingredients

– 1 package (20 ounces) refrigerated cheese ravioli
– 2 cups heavy cream
– 1 cup basil pesto
– 1/2 cup grated Parmesan cheese
– 1/4 cup unsalted butter, cubed
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Place the refrigerated cheese ravioli in the bottom of a 6-quart crockpot.
2. In a medium bowl, whisk together the heavy cream, basil pesto, grated Parmesan cheese, minced garlic, salt, and black pepper until fully combined.
3. Pour the cream mixture evenly over the ravioli in the crockpot.
4. Distribute the cubed unsalted butter evenly across the top of the ravioli and sauce.
5. Cover the crockpot with its lid and cook on the LOW setting for 3 hours.
6. After 3 hours, remove the lid and gently stir the ravioli and sauce to incorporate the melted butter and ensure even cooking.
7. Replace the lid and continue cooking on the LOW setting for an additional 30 minutes, or until the ravioli are tender and the sauce has thickened slightly.
8. Turn off the crockpot and let the ravioli rest for 5 minutes before serving to allow the sauce to set.

Creamy and luxuriously smooth, the sauce clings to each tender ravioli, with the bright, herbal notes of pesto cutting through the richness. For a delightful contrast, serve it alongside a crisp arugula salad dressed lightly in lemon vinaigrette, or top with extra Parmesan and toasted pine nuts for added texture.

Mexican-Style Crockpot Ravioli Bake

Mellow autumn afternoons like this make me crave something that fills the kitchen with warmth without demanding much attention. Mexican-Style Crockpot Ravioli Bake is exactly that—a comforting, hands-off meal that layers familiar flavors into something new. It’s the kind of dish that simmers quietly while you go about your day, ready to welcome you back with its rich, inviting aroma.

Ingredients

– 1 package (20 oz) frozen cheese ravioli
– 1 lb ground beef
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) corn kernels, drained
– 1 can (28 oz) crushed tomatoes
– 1 can (4 oz) diced green chiles
– 2 cups shredded Monterey Jack cheese
– 1 cup beef broth
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup fresh cilantro, chopped
– Cooking spray

Instructions

1. Lightly spray the inside of a 6-quart crockpot with cooking spray to prevent sticking.
2. Brown 1 lb ground beef in a large skillet over medium-high heat for 6–8 minutes, breaking it into small crumbles with a spatula.
3. Add 1 diced yellow onion and 2 minced garlic cloves to the skillet, sautéing for 4–5 minutes until the onion is translucent and fragrant.
4. Drain any excess grease from the skillet using a slotted spoon.
5. Transfer the beef mixture to the crockpot, spreading it evenly across the bottom.
6. Layer 1 package (20 oz) frozen cheese ravioli over the beef in a single, even layer.
7. Sprinkle 1 can (15 oz) rinsed black beans and 1 can (15 oz) drained corn evenly over the ravioli.
8. In a medium bowl, whisk together 1 can (28 oz) crushed tomatoes, 1 can (4 oz) diced green chiles, 1 cup beef broth, 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika until fully combined.
9. Pour the tomato mixture over the layered ingredients in the crockpot, ensuring it seeps down to the bottom.
10. Cover and cook on LOW for 4–5 hours or until the ravioli is tender and the sauce is bubbly.
11. Sprinkle 2 cups shredded Monterey Jack cheese evenly over the top, then re-cover and cook for an additional 15–20 minutes until the cheese is fully melted.
12. Turn off the crockpot and let the bake rest for 10 minutes to allow the layers to set.
13. Garnish with 1/4 cup chopped fresh cilantro just before serving.
Gentle and satisfying, this bake emerges with ravioli that’s tender but not mushy, nestled in a smoky, lightly spiced tomato sauce. The melted Monterey Jack forms a creamy blanket over each spoonful, while the black beans and corn add little bursts of texture. For a cozy twist, scoop it into warm tortillas or serve alongside a crisp jicama slaw to balance the richness.

Crockpot Four Cheese Ravioli

Only now, as the autumn light slants golden through my kitchen window, do I fully appreciate the quiet magic of letting dinner prepare itself while the world spins on outside. There’s something deeply comforting about returning to a home filled with the aroma of melted cheeses and simmering tomatoes, a meal that waited patiently for you all day.

Ingredients

– 1 package (20 oz) refrigerated four cheese ravioli
– 1 jar (24 oz) marinara sauce
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 cup vegetable broth
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup ricotta cheese
– 1/4 cup heavy cream
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp Italian seasoning
– 1/4 tsp red pepper flakes

Instructions

1. Pour 2 tablespoons of olive oil into the bottom of a 6-quart crockpot and spread evenly.
2. Add 2 minced garlic cloves to the oil, ensuring they’re distributed across the bottom surface.
3. Pour 1 jar of marinara sauce directly over the garlic and oil layer.
4. Add 1 can of undrained diced tomatoes to the sauce mixture.
5. Pour 1 cup of vegetable broth into the crockpot and stir all liquid ingredients until fully combined.
6. Sprinkle 1 teaspoon of Italian seasoning and 1/4 teaspoon of red pepper flakes evenly over the sauce surface.
7. Gently place 1 package of refrigerated four cheese ravioli into the sauce, arranging them in a single layer without stirring.
8. Dollop 1/2 cup of ricotta cheese in small spoonfuls across the ravioli layer.
9. Sprinkle 1 cup of shredded mozzarella cheese evenly over the entire surface.
10. Cover the crockpot with its lid and cook on LOW heat for 4 hours until the ravioli are tender and the cheese is fully melted.
11. Uncover the crockpot and pour 1/4 cup of heavy cream over the surface, then gently fold it into the sauce.
12. Sprinkle 1/2 cup of grated Parmesan cheese over the top and replace the lid for 5 minutes until the Parmesan softens.
13. Turn off the crockpot and let the ravioli rest for 10 minutes before serving to allow the sauce to thicken slightly. Gently spooning this creation into bowls reveals ravioli that hold their delicate shape while yielding to the slightest pressure, the four cheeses having melted into a complex, creamy interior that contrasts beautifully with the bright tomato sauce. For a lovely presentation, garnish with fresh basil leaves and serve with crusty bread to soak up every last bit of the rich, herb-infused sauce that pools at the bottom of each bowl.

Italian Herb Crockpot Ravioli with Meatballs

Dusk settles softly outside my window as I prepare this comforting meal, the kind that fills the kitchen with warmth and memories of family gatherings around the table. There’s something deeply satisfying about letting ingredients mingle slowly in the crockpot, transforming simple components into something greater than their parts. This Italian herb ravioli with meatballs becomes not just dinner, but a gentle embrace after a long day.

Ingredients

• 1 package frozen cheese ravioli
• 1 package frozen meatballs
• 24 ounces marinara sauce
• 1 cup beef broth
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil

Instructions

1. Place the frozen meatballs in the bottom of a 6-quart crockpot, arranging them in a single layer.
2. Pour the marinara sauce evenly over the meatballs, covering them completely.
3. Add the beef broth to the crockpot, swirling it gently to combine with the sauce.
4. Sprinkle the Italian seasoning, garlic powder, and black pepper over the sauce mixture.
5. Arrange the frozen cheese ravioli in a single layer on top of the sauce-covered meatballs.
6. Cover the crockpot with its lid and cook on LOW heat for 4 hours until the ravioli are tender when pierced with a fork.
7. Check that the internal temperature of the meatballs reaches 165°F using an instant-read thermometer.
8. Sprinkle the shredded mozzarella cheese evenly over the cooked ravioli and meatballs.
9. Replace the crockpot lid and cook for an additional 15 minutes until the cheese is completely melted and bubbly.
10. Turn off the crockpot and remove it from the heat source.
11. Garnish with grated Parmesan cheese and chopped fresh basil just before serving.

Perfectly tender ravioli pockets burst with creamy cheese alongside savory meatballs in every spoonful. The slow-cooked sauce develops a rich depth that clings to each component, while the fresh basil adds a bright counterpoint to the comforting warmth. Serve this directly from the crockpot for a cozy family-style meal, or ladle it over garlic bread for a heartier presentation that soaks up every bit of the flavorful sauce.

Tuscan Crockpot Ravioli with Sun-Dried Tomatoes

Holding this warm bowl close, I’m reminded how some of the most comforting meals are the ones that quietly simmer away while the day unfolds around them. This simple crockpot creation wraps tender pasta and sun-kissed tomatoes in a creamy, herb-flecked sauce that feels like a gentle embrace after a long afternoon.

Ingredients

– 1 package (20 oz) refrigerated cheese ravioli
– 2 cups vegetable broth
– 1 cup heavy cream
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tbsp Italian seasoning
– 1 tsp garlic powder
– 1/2 tsp red pepper flakes
– 1/4 tsp black pepper

Instructions

1. Pour 2 cups vegetable broth into a 6-quart slow cooker.
2. Add 1 package refrigerated cheese ravioli to the broth.
3. Sprinkle 1 tbsp Italian seasoning evenly over the ravioli.
4. Add 1/2 cup chopped sun-dried tomatoes across the ravioli layer.
5. Pour 1 cup heavy cream over the ingredients.
6. Drizzle 2 tbsp olive oil evenly across the surface.
7. Sprinkle 1 tsp garlic powder, 1/2 tsp red pepper flakes, and 1/4 tsp black pepper over the mixture.
8. Gently stir all ingredients until just combined, being careful not to break the ravioli.
9. Cover the slow cooker with its lid.
10. Cook on LOW heat for 3 hours until the sauce has thickened slightly and ravioli are tender.
11. Remove the lid and sprinkle 1/4 cup grated Parmesan cheese over the surface.
12. Replace the lid and let sit for 5 minutes until the cheese melts into the sauce.
13. Stir gently once more before serving. For perfectly cooked ravioli that hold their shape, avoid stirring during the cooking process. The sun-dried tomatoes will soften and release their concentrated flavor into the creamy sauce as they heat. Letting the dish rest for 10 minutes after cooking allows the sauce to thicken to the ideal consistency.

Fresh from the slow cooker, each ravioli pillow rests in a velvety sauce that carries the deep, sweet-tart notes of sun-dried tomatoes alongside a subtle warmth from the pepper flakes. I love serving this over toasted garlic bread to soak up every bit of the creamy sauce, or alongside crisp roasted broccoli for contrasting textures.

Crockpot Lasagna Style Ravioli

Gently, as the afternoon light fades, I find myself drawn to the slow, steady rhythm of the crockpot, a quiet companion for days that ask for warmth without the fuss. This lasagna-style ravioli is that kind of meal—layers of comfort built effortlessly, simmering into something deeply satisfying while the world goes on outside. It’s a humble, hands-off dish that feels like a warm embrace after a long day.

Ingredients

– 1 lb ground Italian sausage
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 24 oz jar marinara sauce
– 1/2 cup water
– 25 oz package frozen cheese ravioli
– 15 oz container ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 1 tbsp chopped fresh basil

Instructions

1. Brown 1 lb ground Italian sausage in a skillet over medium-high heat for 8–10 minutes, breaking it into small crumbles with a wooden spoon.
2. Add the diced yellow onion and minced garlic to the skillet, sautéing for 4–5 minutes until the onion is translucent and fragrant.
3. Pour the jar of marinara sauce and 1/2 cup water into the skillet, stirring to combine, then remove from heat.
4. Spread one-third of the meat sauce evenly over the bottom of a 6-quart crockpot.
5. Arrange half of the frozen cheese ravioli in a single layer over the sauce.
6. In a medium bowl, whisk together the ricotta cheese, egg, and chopped fresh basil until smooth.
7. Dollop half of the ricotta mixture over the ravioli layer, then sprinkle with 1 cup of shredded mozzarella cheese.
8. Repeat the layers: add another third of the meat sauce, the remaining ravioli, the rest of the ricotta mixture, and 1 cup of mozzarella.
9. Top with the remaining meat sauce, then sprinkle 1/2 cup grated Parmesan cheese evenly over the surface.
10. Cover and cook on Low heat for 4 hours until the ravioli is tender and the cheese is bubbly. Tip: Avoid lifting the lid during cooking to maintain consistent heat.
11. Let the dish rest, uncovered, for 15 minutes before serving to allow the layers to set. Tip: For a golden top, broil for 2–3 minutes after cooking, watching closely to prevent burning.
12. Garnish with additional fresh basil if desired. Tip: For easier cleanup, use a crockpot liner or lightly grease the insert before layering.

A creamy, rich tapestry of flavors unfolds with each spoonful—the tender ravioli pillows nestled between robust sausage and velvety cheeses. Serve it straight from the crockpot with a crisp green salad, or spoon leftovers over toasted garlic bread for a next-day twist that feels entirely new.

Crockpot Ravioli with Bacon and Peas

Kindly remembering those quiet afternoons when the house fills with the gentle promise of a meal that practically makes itself, this simple crockpot creation brings comfort without complication. Gently layering flavors that mingle slowly over hours, it transforms humble ingredients into something quietly extraordinary. Knowing dinner will be ready when you are brings a peaceful rhythm to even the busiest days.

Ingredients

• 1 package (20 ounces) refrigerated cheese ravioli
• 6 slices thick-cut bacon, chopped
• 1 cup frozen peas
• 1 jar (24 ounces) marinara sauce
• 1 cup water
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder

Instructions

1. Cook chopped bacon in a skillet over medium heat for 8-10 minutes until crispy, then transfer to paper towels using a slotted spoon.
2. Combine marinara sauce, water, heavy cream, Italian seasoning, and garlic powder in the crockpot, stirring until fully incorporated.
3. Add refrigerated ravioli to the sauce mixture, gently stirring to coat each piece completely without breaking them.
4. Scatter cooked bacon and frozen peas evenly over the ravioli mixture without stirring them in.
5. Cover and cook on LOW for 3-4 hours until ravioli are tender but still hold their shape when tested with a fork.
6. Sprinkle Parmesan cheese over the top during the final 15 minutes of cooking to allow it to melt slightly.
7. Let the dish rest with the lid off for 10 minutes before serving to allow the sauce to thicken properly.

Gently scooping into bowls reveals tender pasta pockets that hold their structure despite the long cooking, while the peas add bright pops against the rich, creamy sauce. Garnish with extra Parmesan and fresh basil if you have it, letting the salty bacon crumbles provide the perfect counterpoint to each creamy bite. This dish somehow tastes both deeply comforting and surprisingly light, making it wonderful served alongside a simple green salad or crusty bread for soaking up every last bit of sauce.

Spicy Crockpot Ravioli Arrabbiata

Kind of like those quiet afternoons when the rain taps softly against the window, this dish simmers into something comforting and warm, a gentle heat that builds slowly with each bite, letting the kitchen fill with the rich, tomatoey scent of something simple made special. It’s the sort of meal that asks for little but gives so much, just a few ingredients left to meld and mellow in the crockpot until they’re ready to cradle tender ravioli.

Ingredients

– 1 (24-ounce) jar arrabbiata pasta sauce
– 1 (20-ounce) package refrigerated cheese ravioli
– 1 cup vegetable broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 teaspoon red pepper flakes
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt

Instructions

1. Pour 2 tablespoons olive oil into the bottom of a 6-quart crockpot.
2. Add 1 (24-ounce) jar arrabbiata pasta sauce, 1 cup vegetable broth, 1/2 cup heavy cream, 1 teaspoon red pepper flakes, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt to the crockpot.
3. Whisk the sauce mixture gently until fully combined and smooth.
4. Cover the crockpot with its lid and cook on Low heat for 4 hours.
5. Uncover the crockpot and stir in 1 (20-ounce) package refrigerated cheese ravioli, ensuring each ravioli is submerged in the sauce.
6. Re-cover the crockpot and cook on Low heat for an additional 45 minutes, or until the ravioli are tender and heated through.
7. Turn off the crockpot and stir in 1/4 cup grated Parmesan cheese until melted and incorporated.
8. Let the ravioli rest for 5 minutes before serving to allow the sauce to thicken slightly.
The ravioli emerge pillowy-soft, soaking up the vibrant, garlicky sauce that carries a slow-building warmth from the pepper flakes—it’s a cozy hug in a bowl. For a playful twist, top with extra Parmesan and a drizzle of olive oil, or serve alongside a crisp green salad to balance the richness.

Crockpot Spinach and Ricotta Ravioli

Zigzagging through my thoughts this quiet afternoon, I find myself drawn to the gentle rhythm of slow cooking, where flavors meld and time softens. There’s something deeply comforting about letting ingredients transform together in the crockpot, creating a meal that feels like a warm embrace after a long day. Today, it’s spinach and ricotta ravioli that calls to me—a simple yet soulful dish that nourishes both body and spirit.

Ingredients

– 1 package (20 oz) refrigerated cheese ravioli
– 1 package (15 oz) whole milk ricotta cheese
– 1 package (10 oz) frozen chopped spinach, thawed
– 1 jar (24 oz) marinara sauce
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon garlic powder
– 1/2 teaspoon dried basil
– 1/4 teaspoon black pepper

Instructions

1. Squeeze all excess moisture from the thawed spinach using your hands or a clean kitchen towel.
2. Combine spinach, ricotta cheese, garlic powder, dried basil, and black pepper in a medium bowl.
3. Spread 1/2 cup of marinara sauce evenly across the bottom of a 6-quart crockpot.
4. Arrange a single layer of refrigerated ravioli over the sauce, covering the bottom completely.
5. Spread half of the spinach and ricotta mixture evenly over the ravioli layer.
6. Sprinkle 1 cup of shredded mozzarella cheese over the spinach mixture.
7. Repeat layers with remaining ravioli, spinach mixture, and mozzarella cheese.
8. Pour remaining marinara sauce evenly over the top layer.
9. Sprinkle grated Parmesan cheese over the sauce.
10. Cover crockpot and cook on LOW heat for 4 hours until cheese is melted and bubbly.
11. Turn off crockpot and let rest for 15 minutes before serving to allow layers to set.
Knowing how the creamy ricotta melts into the tender pasta pockets creates such luxurious texture, while the spinach adds earthy depth that balances the rich cheeses. The slow cooking process allows the marinara to become infused with all the layered flavors, resulting in a dish that feels both elegant and deeply comforting—perfect served with crusty bread for soaking up every last bit of sauce.

White Wine and Mushroom Crockpot Ravioli

Holding this warm bowl feels like autumn itself has settled in my hands, the steam carrying earthy aromas that make the kitchen feel like a sanctuary. There’s something deeply comforting about letting ingredients mingle slowly in the crockpot, transforming simple components into a rich, cohesive dish that welcomes you home. This white wine and mushroom ravioli becomes more than just dinner—it’s a quiet moment of nourishment for both body and spirit.

Ingredients

– 1 package (20 oz) refrigerated cheese ravioli
– 16 oz cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup dry white wine
– 2 cups vegetable broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Add 16 ounces of sliced cremini mushrooms and 1 diced medium yellow onion to the skillet.
3. Sauté for 8-10 minutes until mushrooms release their liquid and onions turn translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 1 cup of dry white wine, scraping any browned bits from the skillet bottom.
6. Simmer the wine mixture for 3-4 minutes until reduced by half.
7. Transfer the mushroom and wine mixture to a 6-quart crockpot.
8. Add 2 cups of vegetable broth, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to the crockpot.
9. Gently place 20 ounces of refrigerated cheese ravioli into the liquid, ensuring they’re submerged.
10. Cover and cook on LOW heat for 3 hours until ravioli are tender but not mushy.
11. Stir in 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese until fully incorporated.
12. Cook uncovered for 15 additional minutes until the sauce thickens slightly. During the final cooking, avoid stirring too vigorously to prevent the ravioli from breaking apart—gentle folds will maintain their delicate structure. For deeper mushroom flavor, consider sautéing until they develop a golden-brown crust before adding the wine. Choosing a dry white wine like Sauvignon Blanc will provide the best acidity balance against the rich cream sauce.

Delicate pasta pillows soak up the creamy wine sauce while maintaining their tender bite, creating a luxurious texture contrast with the earthy mushrooms. The subtle sharpness of Parmesan cuts through the richness, making each spoonful complex yet comforting. Serve this in shallow bowls garnished with fresh thyme sprigs, or for a heartier meal, pair it with crusty bread to capture every last drop of the velvety sauce.

Conclusion

Amazingly simple yet delicious, these crockpot ravioli recipes prove that effortless dinners can still be incredibly satisfying. We hope this collection inspires you to try something new in your slow cooker! Don’t forget to leave a comment sharing your favorite recipe and pin this article to your Pinterest boards for easy reference. Happy cooking!