My sister begs for these little silver parcels every Sunday. Only 3 ingredients, and the cheese melts perfectly inside the wrap.

These slow cooker 3-ingredient cheesy ravioli packets are my easy answer to Sunday comfort food when I don’t want to fuss with sauce pans or baking dishes. Little mounds of cheese ravioli are wrapped in foil—those “little silver parcels” my sister begs for—then topped with plenty of shredded cheese and a drizzle of jarred pasta sauce before they melt together in the slow cooker. It’s a playful, low-effort twist on classic baked ravioli, using the gentle, even heat of the slow cooker to create soft, cheesy pillows without any browning or babysitting.

Serve these cheesy ravioli packets straight from the slow cooker, letting everyone open their own foil parcel at the table. A simple green salad with a sharp vinaigrette balances the richness nicely, and warm garlic bread or a crusty baguette is perfect for scooping up the extra melted cheese and sauce that collects inside each packet. A light Italian red wine or sparkling water with lemon works well alongside, and if you’d like a little extra color, sprinkle fresh parsley or basil over the opened packets just before serving.

Servings: 4

1 (24–26 ounce) jar marinara or other tomato pasta sauce

Prepare the slow cooker and foil: Set a large oval slow cooker to LOW. Tear off 8 pieces of aluminum foil, each about 10–12 inches long. These will be your little silver parcels, so keep them close to the slow cooker for easy assembly.

Layer the first packet: Place one sheet of foil on the counter, shiny side in. Spoon about 2 tablespoons of pasta sauce into the center and spread it into a small oval to create a bed for the ravioli.

Add ravioli and cheese: Arrange 5–6 frozen cheese ravioli in a single layer over the sauce, keeping them in the center so there’s room to fold the foil. Top with another 2–3 tablespoons of sauce and a generous 1/4 cup of shredded mozzarella cheese.

Seal the foil parcel: Bring the long sides of the foil up and over the filling and fold them together to seal, then fold in the short ends tightly to create a well-sealed packet. You want it snug so the steam and cheese stay inside, but not so tight that you crush the ravioli.

Repeat with remaining ingredients: Continue making foil packets with sauce, ravioli, and cheese until you have used all the ravioli and cheese. You should end up with about 8 packets, depending on how full you make each one.

Arrange packets in slow cooker: Stack the foil packets in the slow cooker, seam side up. It’s fine to overlap and layer them; just keep them relatively even so they cook at a similar rate. Cover the slow cooker with the lid.

Cook until cheese is melted and ravioli are tender: Cook on LOW for 3–4 hours, or until the ravioli are tender all the way through and the cheese inside the packets is fully melted and gooey. If your slow cooker runs hot, start checking at the 3-hour mark.

Serve the parcels: Turn off the slow cooker and, using tongs, carefully lift out each packet and place it on a plate. Let everyone open their own little silver parcel at the table, being cautious of the hot steam. If you like, sprinkle a pinch of extra shredded cheese or chopped parsley on top of the opened packets before serving.

For a bit more personality while still keeping the spirit of the recipe, you can play with the three core ingredients. Swap the marinara for a spicy arrabbiata or a roasted garlic tomato sauce for a different flavor profile. Use a blend of mozzarella and provolone or an Italian cheese blend instead of straight mozzarella for a more complex melt. If you find your ravioli are quite large, reduce the number in each packet but keep the cheese generous so the ratio stays rich and satisfying. To keep the foil from sticking, you can lightly mist the center of each sheet with nonstick spray before adding the sauce. If your slow cooker is smaller, make fewer, slightly fuller packets and stack them more tightly; just be sure they’re well sealed so no sauce leaks out and burns along the edges. Leftover packets reheat well in the oven at 350°F (175°C) for about 15 minutes—place the foil parcels on a baking sheet and warm until hot and bubbly inside.