Slow Cooker- Easy Cheesy Ravioli Casserole
Ravioli tossed with jarred sauce is certainly not difficult to make on the
stove, but sometimes it is more convenient to do all of the preparation
ahead so you can serve up a steaming hot, tomato-y plateful of tender pasta
pil lows right from your slow cooker. This is also a great trick when you
will be serv ing a meal over an extended period of time, say at a buffet,
or when family members are arriving home at different times after a busy
day. Do take care when selecting both the sauce and the ravioli. The sauce
should be a brand and type you really enjoy, but on the plain side. We have
found that some of the sauces with large flecks of herbs or lots of garlic
or onion powder do not hold up well in the slow cooker. The ravioli should
be medium-sized; the super-large ones tend to fall apart upon serving. If
you purchase refrigerated ravioli, freeze them yourself be fore using them
in this recipe. Serves 8 to 10 COOKER: Large round SETTING AND COOK TIME:
HiGH for 2 1/2 to 3 1/2 hours, or LOW for 5 to 6 hours
1 tablespoon olive oil
1 medium-size yellow onion, chopped
2 cloves garlic, minced
Two 26- to 28-ounce jars tomato-based pasta sauce of your choice
3/4 cup dry red wine
One 8-ounce can tomato sauce
1 to 2 teaspoons dried basil or Italian herb blend, or 1 to 2 tablespoons
chopped fresh basil (optional)
Two 25-ounce packages frozen ravioli of your choice (do not defrost)
2 cups shredded mozzarella cheese
1/2 cup freshly grated or shredded Parmesan cheese
1. Coat the slow cooker with nonstick cooking spray.
2. In a large, deep skillet or Dutch oven, heat the oil over medium-high
heat. Add the onion and cook, stirring a few times, until softened, about 5
minutes. Add the garlic and cook for 1 minute more; don't allow it to burn.
Add the pasta sauce, wine, and tomato sauce. Bring to a boil, reduce the
heat to a simmer, and cook, stirring occasionally, for 3 to 5 minutes more.
Taste the sauce. If desired, add the basil.
3. Pour 2 cups of the tomato sauce into the cooker. Add one package of the
frozen ravioli, then sprinkle with half of the mozzarella and 2 tablespoons
of the Parme san. Add 2 more cups of the sauce, the last package of
ravioli, the remaining moz zarella, and 2 tablespoons of the Parmesan.
Cover with the remaining tomato sauce.
4. Cover and cook on HIGH for 2 1/2 to 3 1/2 hours, or LOW for 5 to 6 hours.
The casserole is done when a ravioli from the center of the casserole is hot
throughout. Sprinkle with the remaining 1/4 cup of Parmesan, cover, and let
cook 10 minutes more.
Not Your Mother's Slow Cooker Cookbook
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