Cook the ground beef in a large skillet over medium heat until no pink remains, breaking it into small crumbles as it cooks. This usually takes about 7 to 8 minutes. Once fully cooked, drain off any excess fat to prevent the final dish from becoming greasy.
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Prepare the Crockpot:
Thoroughly grease the interior of your slow cooker with cooking spray or a light coating of olive oil. This prevents sticking and makes cleanup much easier later. Spread about a quarter cup of pasta sauce evenly across the bottom to create a non stick base.Pasta making kit
Create the First Layer:
Arrange frozen ravioli in a single layer over the sauce, slightly overlapping if needed to cover the surface. Depending on your crockpot size, you might use 8 to 12 ravioli for each layer. No need to thaw them first this helps them maintain structure during cooking.
Add Meat and Cheese:
Sprinkle about a third of your browned ground beef over the ravioli layer, distributing it evenly. Follow with a light layer of Parmesan cheese approximately 2 tablespoons and a more generous layer of mozzarella about half a cup. The cheeses will create a binding effect when melted.
Build Remaining Layers:
Pour another thin layer of sauce over the cheese, then repeat the layering process ravioli, beef, Parmesan, mozzarella, and sauce. Continue until all ingredients are used, typically creating 3 to 4 complete layers. Ensure your final layer ends with a generous topping of both cheeses for that perfect golden finish.Pasta sauce sampler
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Cook to Perfection:Cheese ravioli bulk
Cover the crockpot with its lid and set to low for 4 to 5 hours or high for 2 to 3 hours. The dish is ready when the ravioli is tender when pierced with a fork and the cheese has completely melted, turning golden at the edges. Allow it to rest for 10 minutes before serving to set properly.
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