Ingredients Makes 4 to 6 servings
| 3 cups | tomato pasta sauce (your favorite jarred kind) | 750 mL |
| 1 lb | fresh or frozen ravioli | 500 g |
| 1 cup | ricotta cheese | 250 mL |
| 1 cup | shredded mozzarella cheese | 250 mL |
Instructions
- Pour a third of the tomato sauce into a 4- to 5-quart slow cooker. Top with half the ravioli, spreading it out in a roughly even layer. Dollop half the ricotta on top by the spoonful. Top with another third of the sauce, another layer of ravioli and ricotta, and the rest of the sauce. If you like, add about 1⁄3 cup (75 mL) water to the jar and swish it around to get all the sauce out, then pour over top.
- Cover and cook on low for 4 to 5 hours or until pasta is tender. Sprinkle with mozzarella, cover and cook for 5 to 10 minutes to let the cheese melt while you set the table.
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