Articles & Recipes

Baked Ravioli (slow cooker)

March 4, 2019

When there’s no time to layer lasagna, a bag of ravioli will come close to the real thing. Spend 5 minutes early in the afternoon and you’ll be rewarded with a hearty feast at dinnertime.

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


  1. 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.
  2. 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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