Recipe of the Week: Crockpot Ravioli

I've totally been MIA for the past month on the recipe of the week. So I'll be trying to catch up this week by posting almost everything I cook. Tonight I'm making the easiest thing in my cookbook. It has 3 ingredients. Yes, you read that right - THREE ingredients.

 Crockpot Ravioli 

what you need:

one 20 -25 oz package of refrigerated or frozen ravioli

one jar spaghetti sauce

1 cup shredded Mozzarella cheese

what you do:
1. If you bought refrigerated ravioli you'll need to throw it in the freezer overnight. This is what I do because I haven't found frozen ravioli anywhere. You can get any kind you want, but we tend to be pretty boring and stick with just cheese filled ones.
2. Dump your raviolis into your crockpot.

3. Pour on the sauce. I usually make my own spaghetti sauce, but today I was especially lazy and just used store-bought from a jar.

4. Be careful! This is the hardest step. :) Stir the ravioli so they are all evenly coated with the sauce.

5. Set your pot to low and cook for 2 1/2 hours. My crockpot tends to cook pretty hot, so if after 2 1/2 hours you don't fill like they're completely done just throw them in for another half hour and turn up to high. Be sure to stir occasionally so that the ravioli doesn't stick to the side and burn.

6. After the 2 1/2 hours is up either turn down the crockpot to warm or turn it off completely. Sprinkle on your shredded cheese and replace the top.

7. After about 5 or 10 minutes the cheese will be melted, and you'll be ready to eat. Serve with some French bread and toss a salad, and you'll be good to go.

Happy eating,

Courtney