Slow Cooker Meatballs and Ravioli is a simple one-pot meal that delivers major comfort with minimal effort. Frozen meatballs simmer in your favorite red sauce all day. The ravioli is added towards the end, so the texture stays perfect.
Recipe at a glance (TL;DR)
- Prep time: 10 min
- Cook time: 6 hours on low + 15 minutes for the ravioli
- Main Ingredients: Frozen meatballs, ravioli, marinara sauce
- Servings: 8
- Best for: Busy weekenights, picky eaters
- Difficulty level: Lazy!! minimal prep, no cutting involved, one-pot, dump-and-go meal.
Can I really cook ravioli in my slow cooker?
Yes! Pasta can be cooked in your slow cooker. Just like Chicken Ceaser and Pasta and Mushroom Chicken Pasta, ravioli is great in the slow cooker.
These pasta dishes are like mini miracles in my house. They take almost no time to prep, and everyone gobbles them up. When I am out of ideas, this ravioli dish is where I turn.
- One-pot wonderful - There is only one pot to wash - what could be better than that?
- Hands-free - This ravioli dish is a true dump-and-go dish. Your slow cooker does all the work. No standing over a stovetop, cleaning splattered sauce, or waiting for water to boil.
- Use your favorites - You can customize the flavors in the pasta dish to suit your tastes. Use your favorite store-bought or homemade meatballs and your favorite store-bought or homemade sauce.
- Great for busy nights - Minimal hand on time makes this perfect for busy nights. Flexible cooking time allows you to set the dish up in advance. Just toss the ravioli in while you set the table, and dinner is done!
How this lazy recipe works
This recipe uses a simple two-step method to get the best texture and flavor.
- Meatballs cook low and slow, allowing them to heat through and absorb flavor from the sauce and spices over time. This creates a rich, well-developed flavor.
- Fresh (not dried) ravioli is added near the end of cooking. This allows them to cook through without absorbing too much liquid. This step is the key to a one-pot meal that doesn't result in mushy, overcooked pasta.
📝Ingredient shopping list
The following ingredients are all you'll need to make amazing meatballs and pasta. Full quantities are in the recipe card below.
Meat
- Frozen meatballs - beef, chicken, turkey, or any you prefer
Dairy
- Fresh ravioli - refrigerated works best for texture. Frozen is great too. I use cheese ravioli, but you can choose your favorite.
- Parmesan cheese - grated
- Mozzarella- shredded, optional for topping
Pantry Items
- Marinara sauce
- Garlic - minced
- Italian seasoning
- Dried basil
- Garlic powder
Other
- Non-stick cooking spray or oil - for greasing the slow cooker
Options and variations
This dish is perfect just the way it is. But here are some customization options:
- Crushed red pepper flakes - for heat
- Fresh basil - for garnish
- Spinach - stir in along with the ravioli
- Tortellini - use in place of ravioli
- Turkey or chicken meatballs - great options if you don't want beef.
🎥Watch how to make it
Step-by-step instructions for making this no-cut pasta dinner.
Meatballs
Add Meatballs, seasonings, sauce, and Parmesan cheese to a greased slow cooker. Cover and cook 6-8 hours on low or 3-4 hours on high. The low and slow cooking times allow for the sauce and meatballs to develop flavor. If you would rather not cook as long, just make sure that your meatballs are hot all the way through.
Ravioli
15-30 minutes before serving, stir in ravioli. Cover and cook until the ravioli is al dente.
Cheese
Top with cheese and cover just until melted. Serve promptly.
How to store leftovers
Store cooked leftovers in an airtight container or bag. Store for up to 4 days in the refrigerator. Ravioli will continue to absorb liquid and become softer as it sits, and the sauce will thicken.
While this crockpot meatball dish can be frozen, I don't recommend it. The ravioli will become softer and may break apart when stirred. For best results, freeze in individual portions and thaw overnight in the refrigerator before reheating.
Reheat leftovers of this creamy pasta dinner gently in the microwave. If the sauce becomes too thick, add a splash of broth to help loosen it up.
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If you love this recipe...
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Expert tips for the best meatballs and ravioli
- Be sure to use fresh or frozen pasta when making this saucy pasta dish. Dried ravioli will absorb extra liquid and may become mushy, resulting in a dried dish overall.
- Be sure to add your ravioli during the last 15-30 minutes of cooking to prevent it from becoming overly mushy.
- If you prefer dry ravioli, cook it al dente according to package instructions and add it right before serving.
- In the market for a new crockpot? I love mine!
- Easy dinner idea: Use a slow-cooker liner when making this dish. You will have almost zero clean-up to deal with.
- Don't forget to turn on and PLUG IN your slow cooker!!
FAQ
Yes! To prep in advance, combine the meatballs, sauce, seasonings, and Parmesan cheese in a zip-top bag and store in the refrigerator the night before. When you are ready, just pop it all into your slow cooker.
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📖 Recipe
Slow Cooker Meatballs and Ravioli
(Click on the stars to leave a rating)
Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Ingredients
- 1 - 1.5 lbs frozen meatballs
- 20 oz fresh cheese ravioli
- 48 oz marinara sauce
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 cup Parmesan cheese grated divided in to two equal parts
- 1 cup shredded mozzarella optional topping
- non-stick cooking spray of choice
Instructions
- Place 1 - 1.5 lbs frozen meatballs into a well-greased slow cooker
- Add 48 oz marinara sauce, 1 tablespoon minced garlic, 1 tablespoon Italian seasoning, 1 teaspoon dried basil, 1 teaspoon garlic powder, and half of 1 cup Parmesan cheese
- Stir to combine, cover and cook on low for 6-8 hours or high for 3-4
- 15 - 30 minutes prior to serving, add 20 oz fresh cheese ravioli to contents of slow cooker and stir to incorporate
- Cover and continue to cook until pasta is al dente
- Top with 1 cup shredded mozzarella and allow to melt.
- Serve and enjoy
Final Step
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Notes
- Fresh or frozen ravioli works best with this recipe
- To dial up the heat, top with crushed red pepper
- See above for additional serving suggestions
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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Debra Van Horn says
I followed the recipe exactly as written. I turned my slow cooker off after only 5 hours instead of the recommended 6 hours of cooking time. The sauce was dried out, some of the meatballs were too hard to eat, and the bottom of the liner was thick with burnt food. I would estimate that 3 hours of cooking would be more appropriate.
The Lazy Slow Cooker says
Hi Debra, Thanks for sharing your experience. Assuming that you used the low setting on your slow cooker, it sounds like it may run hotter than mine. Since each slow cooker is different the timing will vary. For this reason, checking in on any crockpot recipe about halfway through the suggested cooking time is a great idea. I hope you give it another try and cook it for a shorter time.
Catherine McCrimmon says
You asked for a Comment. To my family, dump and Go. Is Fine. Cause, Mine is Take it or Leave it! You know where the bread and peanut Butter is At! 😆😅😂
Susan says
😂
Kat says
Just curious if you have ever used FROZEN ravioli or tortellini and dumped it on top of the meatballs in the morning? My kids get home hangry so I might try it this week and have PBJ on standby in case it’s a mushy mess….
Susan says
I have done it! I wouldn't say it is a mushy mess (unless you stir it hard) but the ravioli will be VERY soft and break apart easily. I have made it for my family that way and they have been happy with it. However, my experience has been that most people prefer it added at the end.
If you try it, I would definitely recommend using frozen (not fresh) pasta and also, combining everything well when you start so you don't need to stir much when serving. If you have time, I would love to hear how it goes!!