3. Spread a thin layer of the beef and sauce mixture at the bottom of the slow cooker.
4. Layer half of the frozen ravioli over the sauce, followed by half of the ricotta mixture, half of the mozzarella, and a sprinkle of Parmesan.
5. Repeat the layers, ending with a generous layer of mozzarella and Parmesan.
6. Cover and cook on low for 4-6 hours, until the ravioli is tender and the cheese is bubbling.
7. Garnish with additional chopped parsley before serving.
Variations & Tips
– For a lighter version, ground turkey can be used instead of beef.
– Feel free to add spinach or mushrooms to the layers for an extra serving of veggies.
– If you enjoy a bit of spice, incorporating a teaspoon of red chili flakes into the beef mixture will add a nice warmth.
– Leftovers can be refrigerated and are just as delightful the next day. Simply reheat in the microwave or oven.
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