When the late-summer days feel long and busy, this 5-ingredient slow cooker spinach ravioli is the kind of supper that saves the evening. Using frozen spinach and cheese ravioli keeps things wonderfully simple, while jarred sauce, spinach, and a couple of creamy additions turn into a cozy, hearty meal with hardly any hands-on work. It is a smart family dinner for nights when you want comfort food without heating up the kitchen.
This ravioli is especially nice served with warm garlic bread, a crisp green salad, or a side of roasted vegetables if you want to round things out. For a little extra freshness, a sprinkle of parsley or basil on top brightens the rich sauce, and a glass of iced tea or lemonade makes it feel like an easy, relaxed summer supper.
5-Ingredient Slow Cooker August Dog Days Spinach Ravioli
Servings: 6
Ingredients
1 bag (25 ounces) frozen spinach and cheese ravioli
1 jar (24 ounces) marinara sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
2 cups shredded mozzarella cheese
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray if desired for easier cleanup. Spread half of the frozen ravioli in an even layer across the bottom.
2. Spoon half of the marinara sauce over the ravioli, then scatter half of the spinach over the top. Add small dollops of half the ricotta, then sprinkle with 1 cup of the mozzarella.
3. Repeat the layers with the remaining ravioli, marinara, spinach, ricotta, and mozzarella.
4. Cover and cook on low for 3 to 4 hours, or until the ravioli is tender and the cheese is melted. Try not to overcook, since ravioli can become too soft if left too long.
5. Scoop into bowls and serve warm, with a little extra mozzarella or parmesan on top if you like.
Variations & Tips
Make it meatier: If your family likes a heartier dinner, add a layer of cooked crumbled Italian sausage or ground beef between the ravioli layers. It makes the dish a bit more filling and stretches nicely for bigger appetites.
For picky eaters: If spinach gets questioned at your table, chop it very finely after thawing so it blends more smoothly into the sauce. You can also use a little extra mozzarella on top to make the finished dish extra kid-friendly.
Add extra flavor: A spoonful of pesto, a pinch of Italian seasoning, or a dusting of parmesan at the end can give this simple recipe a little boost without adding much work.
Watch the moisture: Be sure to squeeze the thawed spinach very well so the casserole does not get watery. That one small step makes a big difference in keeping the sauce rich and the ravioli nicely coated.
Make-ahead tip: You can assemble the layers in the slow cooker insert earlier in the day and keep it covered in the refrigerator if your insert is refrigerator-safe. When you are ready, place it in the cooker and start dinner with almost no fuss.