Ingredients
Check off ingredients as you prepare.
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Refrigerated ravioli; frozen also works with adjusted cooking time.
Frozen, fully cooked meatballs.
Traditional or Italian-style pasta sauce.
For the cheesy topping.
Optional.
Optional.
Optional.
Only if the sauce is very thick.
Instructions
Place the frozen, fully cooked meatballs in the bottom of a 4–6-quart slow cooker. Spread them out in an even layer.
2. Add the sauce
Pour the marinara sauce over the meatballs. Stir in the Italian seasoning and garlic powder if using. Gently mix to coat.
3. Add the ravioli
Arrange the ravioli in a layer over the sauce and gently press them down so they are coated. Add a little water or broth if the sauce is unusually thick. Avoid excessive stirring because ravioli can tear.
Cover and cook on LOW for 2–3 hours or HIGH for 1–1½ hours, checking early. Refrigerated ravioli generally cooks faster than frozen ravioli. Follow package directions where possible, and avoid cooking longer than needed.
Sprinkle mozzarella and Parmesan over the top during the last 10–15 minutes. Cover until the cheese melts and the ravioli is tender. Check that the meatballs reach 165°F (74°C) in the center.
Let the dish rest for 5 minutes. Serve warm with fresh basil, extra Parmesan, garlic bread, or a green salad.
Nutrition information
Estimated nutrition per serving, assuming 6 servings and the ingredients listed above, including 1 cup mozzarella. Actual values vary by brand and portion size.
Per serving · approximately
Calories
480–600
Protein
22–30 g
Carbohydrates
45–60 g
Total fat
20–32 g
Fiber
3–6 g
Sodium
900–1,500 mg
Nut information and allergen notes
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Tree nuts: Usually none are intentionally added to traditional cheese ravioli, marinara sauce, or meatballs, but check each package for ingredients and cross-contact warnings.
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Peanuts: Not typically an ingredient in this recipe, but verify manufacturer labels.
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Milk: Contains dairy from cheese ravioli, mozzarella, Parmesan, and possibly the meatballs.
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Wheat/gluten: Usually present in the pasta and potentially the meatballs.
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Eggs: May be present in the ravioli dough, cheese filling, or meatballs.
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Soy: May be present in processed meatballs or packaged pasta.
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Other allergens: Check for sesame and any other allergens relevant to your household.
Nut-allergy precaution: If preparing this for someone with a serious nut allergy, check the ingredient list and allergen statements on all three packaged products, including any “may contain” warnings. Contact the manufacturer if cross-contact risk is unclear.
Helpful tips
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Prevent mushy ravioli: Add it only for the final portion of cooking when possible, particularly if using refrigerated pasta.
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For frozen ravioli: Expect longer cooking, and check tenderness periodically.
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For extra cheesiness: Add another ½ cup of mozzarella near the end.
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For a lighter meal: Use lean turkey meatballs and part-skim mozzarella.
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Storage: Refrigerate leftovers within 2 hours in an airtight container and consume within 3–4 days. Reheat to 165°F (74°C).
Enjoy your cozy, cheesy crockpot ravioli and meatballs!