Slow Cooker Pesto Ravioli

Slow Cooker Pesto Ravioli

 

Ingredients

• 1 cup ricotta cheese
• ½ cup pesto
• ¾ cup grated parmesan cheese, divided
• 1 cup shredded mozzarella, divided
• 1 (24 oz) jar pasta sauce (I used Kirkland Marinara)
• 1 (25 oz) pkg. frozen ravioli

Instructions

1. In a bowl, stir together the ricotta, pesto, and ½ cup parmesan until combined; set aside.
2. Add 1 cup of the pasta sauce on bottom of slow cooker. Spread to coat the bottom of the slow cooker.
3. Next, place ½ of the bag of frozen ravioli in the slow cooker.
4. Take ½ of the ricotta mixture and spread it on top of the ravioli and the sprinkle with ½ cup of the mozzarella.
5. Repeat layers again (1 cup sauce, remaining frozen ravioli, remaining ricotta, remaining mozzarella).
6. Spread remaining sauce over top. Cook on low for 3 hours.
7. Remove lid and add sprinkle with remaining ¼ cup parmesan. Replace lid and cook an additional 30 minutes on low. Serves 6.

http://realmomkitchen.com/14613/slow-cooker-pesto-ravioli/