Follow steps 1 and 3 as above.
In the crockpot, layer: sauce mixture, then ravioli, dollops of ricotta, mozzarella, and meat sauce in alternating layers until you run out.
Pour any remaining sauce around the sides to ensure the ravioli cook evenly.
Cook on low 6-8 hours or high 3-4 hours, until ravioli is tender and cheese is melted.
Tips
If your ravioli is frozen, you don’t need to thaw it. Placing frozen ravioli in the slow cooker works fine.
To prevent a watery lasagna, avoid mixing in too much extra liquid beyond the sauce. If you notice extra liquid, briefly remove the lid and let some steam escape during the last 30 minutes of cooking.
If you’re short on time, you can mix the ricotta with a pinch of salt and pepper and egg in the morning, then layer with pre-cooked meat and sauce.
