Lightly spray the crockpot insert with nonstick spray.
Spoon a thin layer of sauce on the bottom.
Layer half of the ravioli (frozen is fine; no need to thaw).
Dollop half of the ricotta mixture over the ravioli and spread gently.
Sprinkle 1 cup of mozzarella and a little Parmesan.
Add half of the meat sauce over the cheese layer (or more evenly across).
Repeat with remaining ravioli, ricotta mixture, mozzarella, and sauce.
Finish with a final sprinkle of mozzarella and Parmesan on top.
Cook:
Cover and cook on low for 4-6 hours, or on high for 2-3 hours. Total time depends on your slow cooker; you want the ravioli heated through and cheese melted and bubbly. Avoid overcooking so ravioli doesn’t get mushy.
Rest and serve:
Let rest 10 minutes before serving to set.
Garnish with chopped parsley or basil if desired.
Notes for texture and variations
If you’re using a non-meat version, swap in more vegetables or mushroom sautéed with onion.
If you want extra sauciness, you can add an extra 1/2 cup marinara or crushed tomatoes to the sauce mixture.
For a lighter version, use part-skim ricotta and part-skim mozzarella; you can reduce to 1 cup each of mozz and ricotta if you’re watching calories, but 2 cups each gives the classic lasagna texture.
If your ravioli is dry or thick, you can add a little water or broth (1/4 to 1/2 cup) to loosen the sauce.
Option B: Dump-and-simmer (even easier, less layering)
