I used this recipe found here.
2 bags frozen ravioli
28 oz can crushed tomatoes
6 oz can tomato paste
1 small onion, diced (optional)
2 garlic cloves, crushed
1 tsp. dried oregano
1 tsp. dried basil 1 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. sugar salt and pepper to taste
1 cup Mozzarella, shredded
I mixed things up a bit: I used fresh ravioli and only one package. We still have leftovers, so 1 package was plenty. It was the largest size, so might be about the same as two frozen packages. I included the onions, which after 3 hours were still crunchy, and I also threw in some mushrooms. I had considered peppers but I was trying to get rid of the mushrooms and used a lot. The guy isn't big on spices so I played around with the instructions there, too.
Pour the frozen ravioli into the slow cooker.
Stir the crushed tomatoes, tomato paste, onion, garlic and seasonings together in a bowl. Pour over the ravioli and stir to coat all the ravioli with sauce.
Cook on high for 3 hours or low for 5 hours.
About 20 minutes before you're ready to eat, sprinkle the ravioli with Mozzarella.
More changes: I put the sauce and veggies in for two hours. And the few spices. Then for the last hour I put the ravioli in because I didn't want it to be too mushy. And, really, the cheese doesn't have to be Mozzarella. I used some Tex-Mex stuff we had in the fridge.
Overall Thoughts: I really liked it! I thought it turned out really good. The guy had a complaint, though: No meat. The second day I barbecued pork chops, because we had some, and served the ravioli as the side-dish. But, if I make it again I will probably have to either include meat in it or serve it as a side-dish. There is a lot of Ravioli for just a side-dish, though.
This post also counts for Trish's Pin It and Do It Challenge.