Slow Cooker- Easy Cheesy Ravioli Casserole (very good recipe)

[Guest guest]

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 (I use 4)

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.

 

Source: Not Your Mother's Slow Cooker Cookbook