Reviews & Comments

I made this tonight, but with a few changes: I only used an 8 oz can of tomato sauce & I added 3/4 c. red wine. I simmered all the sauces, liquid, onions & garlic for about 5-10 min. I did layers of sauce, pasta, cheeses (incl. parmesan) & repeated twice. Final layer was sauce & parmesan cheese. I cooked it on high for 2 1/2-3 1/2 hours & had no problem with the pasta sticking together as others have had. I used frozen cheese ravioli from Cash N Carry. Hope that helps. I liked this recipe b/c usually when I boil my ravioli it falls apart & filling falls out.

Let me save you a dinner and tell you this recipe is a complete disaster. Do not let the picture fool you, it turns out a pile of goo. This recipe is really really bad for a slow cooker. The good thing is that the sauce was great, so I will try this differently next time. I recommend boiling the ravioli like normal and making the sauce on the stove. Then you can either combine the two or simply top the raviolis with the sauce when you serve them.

this was definitely nothing special. there was too much sauce and the cook time was too long, causing the raviolis to be soggy.