Slow Cooker Ravioli

Yesterday, I had two slow cookers going in my kitchen simultaneously. The slow cooker is by far, my hardest working appliance...can't live without it. In one of the cookers was this yummy, easy recipe for ravioli which uses frozen ravioli to simplify things even further.

You'll Need:
-- 3 lbs. frozen ravioli (cheese or spinach varieties)
-- 2 14.5 oz. cans diced tomatoes
-- 1 14.5 oz. can tomato sauce
-- 2 tbsp. extra virgin olive oil
-- 2 cloves garlic, chopped
-- 1/2 cup parmesan cheese, grated (fresh is better, but Kraft was what I had on hand)
-- 1 tbsp. dried oregano
-- 1 tbsp. dried basil leaves
-- 1 cup mozzarella cheese

Coat the bottom of the slow cooker with the olive oil

(about two turns around the stoneware)

Do you have one of these? They are awesome for peeling garlic super fast. After you peel & dice up your garlic, throw it in the pot with the olive oil.

Throw all of the tomatoes and tomato sauce in the pot and stir well.

I realized during this recipe that I have become my mother when it comes to cooking. It has always driven me crazy when I call and ask about a recipe and she gives me the "oh, you know, a little of this, a little of that" when it comes to measurements. I realized that I do that, too. I inevitably will use my palm instead of dragging out measuring spoons...looks about right to me.
Toss in your "handfuls" of oregano and basil. Add a little salt and pepper to your liking as well.

Toss in the ravioli (still frozen) and give it a few good stirs to make sure its well coated. Put the lid on the slow cooker and cook on low for 4-6 hours (watch closely towards the end...nothing worse than burnt ravioli). You won't need any additional water or anything to cook the frozen ravioli. Everything comes out great. During the last ten minutes of cooking, add the mozzarella shreds and give it a stir to melt the cheese.

Goes great with a big salad! Mangia!

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