These slow cooker 4-ingredient cheesy mushroom ravioli packets are the kind of low-effort dinner that feels a little special without making a mess of the kitchen. Wrapping everything in foil keeps the ravioli tender and lets the mushrooms, sauce, and cheese mingle into a cozy little bundle, which is exactly why this recipe is such a lifesaver on busy weeknights or when you need something easy for family dinner.
Serve these savory packets with a crisp green salad, roasted broccoli, or simple garlic bread to soak up any extra sauce. They also pair well with a light sparkling water, iced tea, or a simple Italian-style dinner spread with antipasto vegetables if you want to round things out for guests.
Slow Cooker 4-Ingredient Cheesy Mushroom Ravioli Packets
Servings: 4
Ingredients
20 ounces refrigerated cheese ravioli
2 cups sliced mushrooms
2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
Directions
1. Tear off 4 large sheets of heavy-duty foil and set them on the counter. Lightly divide the ravioli among the centers of the foil sheets.
2. Top each portion with sliced mushrooms, then spoon marinara sauce evenly over the ravioli and mushrooms. Finish each packet with a generous handful of shredded mozzarella.
3. Fold the foil over each portion and seal the edges tightly to make packets. Arrange the packets in a white slow cooker, stacking slightly if needed, then cover with the lid.
4. Cook on low for 2 to 3 hours, until the ravioli is tender, the mushrooms are softened, and the cheese is melted. Carefully open one packet to check doneness since steam will be hot.
5. Serve the packets warm right from the foil or transfer to plates, and add a little grated parmesan or chopped parsley if you have it on hand.
Variations & Tips
Add spinach: Tuck a small handful of fresh baby spinach into each packet before sealing. It wilts down quickly and adds a little color and an easy veggie boost.
Use a different ravioli: Cheese ravioli is the easiest choice, but spinach ricotta or mushroom ravioli work really well here too. Just stick with refrigerated ravioli for the best texture in the slow cooker.
Make cleanup easier: If your slow cooker runs hot, place a small piece of parchment inside each foil packet before adding the ravioli. It can help prevent sticking and makes the packets easier to serve.
Don’t overcook: Since ravioli cooks faster than many slow cooker ingredients, start checking closer to the 2-hour mark. That’s the sweet spot for keeping the pasta tender instead of overly soft.