Crockpot Million Dollar Ravioli
Crockpot Million Dollar Ravioli is a rich, hearty slow cooker pasta dish that layers frozen cheese ravioli, savory meat sauce, and a dreamy blend of cream cheese, sour cream, and ricotta into something that tastes truly indulgent.It comes together with minimal prep and cooks hands-free, making it the ultimate easy weeknight dinner that the whole family will love.
Equipment
- 6-quart slow cooker
- Large skillet
- Mixing bowl
- Spatula
Ingredients
- 25 oz frozen cheese ravioli do not thaw
- 1 lb ground beef or Italian sausage browned and drained
- 24 oz jarred marinara sauce good quality
- 8 oz cream cheese softened to room temperature
- 1 cup sour cream
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 2 tbsp fresh basil or parsley chopped, for garnish
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef or Italian sausage and cook, breaking it apart, for 7 to 8 minutes until fully browned with no pink remaining. Drain off the excess fat.
- Stir the marinara sauce, minced garlic, Italian seasoning, salt, and pepper into the browned meat. Let it simmer for 2 to 3 minutes, stirring to combine. Remove from heat and set aside.
- In a mixing bowl, combine the softened cream cheese, sour cream, and ricotta cheese. Stir or beat until the mixture is completely smooth and well blended. Season lightly with a pinch of salt and pepper.
- Spread a thin layer of the meat sauce across the bottom of the slow cooker insert to prevent sticking. Add a single even layer of frozen cheese ravioli on top of the sauce.
- Dollop and gently spread half of the cream cheese mixture over the ravioli layer. Sprinkle with about 3/4 cup of shredded mozzarella. Spoon half the remaining meat sauce evenly over the cheese.
- Add a second layer of frozen ravioli, then spread the remaining cream cheese mixture over the top. Add the remaining meat sauce, then finish with the rest of the mozzarella and all of the Parmesan cheese.
- Place the lid on the slow cooker and cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours, until the ravioli is tender and the cheese is melted and bubbling around the edges. Do not lift the lid during cooking.
- Turn off the slow cooker and let the dish rest uncovered for 10 minutes. This helps the layers firm up slightly for cleaner scooping. Garnish with fresh basil or parsley and serve hot.
Notes
Do not skip browning the meat before adding it to the slow cooker. This step renders out excess fat and builds a much more flavorful sauce. Cream cheese must be fully softened before mixing or it will leave lumps in the cheese layer. Every slow cooker heats differently, so begin checking for doneness around the 2.5-hour mark on LOW. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months. Reheat with a splash of marinara to keep the pasta from drying out.