Crock Pot Raviolis

by Emily
(Las Vegas, NV)

Italiano Raviolis De La crocka!

Italiano Lasagna De La crocka!

Home-cooked raviolis lasagna style? Yes! Thanks to the slow cooker and no precooking of the pasta!

2.5 Tablespoons warm water
1 Pound lean ground beef, browned and drained (can be substituted with lean ground turkey)
1 (28-ounce) jar prepared pasta sauce (check labels please for sugar intake!)
2 Cups shredded cheese (I used Italian blend-- mozzarella, parmesan, fetta, ect)
25-30 Frozen cheese or meat ravioli (Gluten free! Again please mind labels!)
1 Tspns salt
1 Tspns black pepper


You will need at least a 4-quart slow cooker(crock pot).

Cook your ground meat in a shallow skillet until brown, drain well and add the preped pasta sauce to the meat in your saute pan. Stir gently to combine your ingredients. (HOLD ON TO YA JAR WE WILL USE IT FOR SOMETHING LATER!)

Scoop a large spoonful of meat sauce and spread into the bottom of an empty slow cooker. Add a layer of frozen ravioli. Then add another layer of meat sauce. Continue layering until you run out of ravioli and sauce. Sprinkle cheese evenly all over the top.

Put 2.5 tablespoons of water into the empty pasta sauce jar, and shake. Pour this water over the top of your "lasagna."

Now cover and cook on low for 6-7 hours, or on high for about 4 hours if you have a good one! Your baked raviolis are done when the pasta on the ravioli is tender and the filling is heated through. ( You should be able to stick a tooth pick or long thin skewer in and pull it out with no visible runny sauce)

The very idea of having a pasta that is devoid of gluten is astonishing as pastas are usually made with durum wheat or semolina which are gluten rich products. However, there are a host of gluten free ravioli alternatives available commercially, which can help you to enjoy the excellent baked Italian dish despite being plagued with wheat allergy or celiac disease. The additional health benefits that the alternatives impart cannot be ignored either. Take a look at what the alternative grains can offer you.


Health Benefits of raviolis that are Gluten Free
The gluten less fours that go into making raviolis are usually healthier than the white wheat based flours with each alternative being rich in nutrients. Soy, Teff, Amaranth, and chickpea flours are usually the best while rice based lasagna sheets may become a little too chewy and stringy. Read on to see what each grain offers.


•Teff Raviolis
The grain is primarily eaten in Ethiopia and parts of Eastern Africa but makes an ideal alternative to gluten rich flours while making raviolis on account of its nutritious value. The calcium quantity of teff is quite high and can contribute significantly to dental and bone health. It also has high amounts of copper, aluminum, barium, and thiamine required for proper functioning of the body.


•Amaranth Raviolis
This flour contains very high amounts of protein and can be mixed with other flours to make lasagna noodles that equal a meat or fish dish in its protein content. Calcium, iron, and zinc are present within the flour as well which will help to take care of your heart, blood quality and hemoglobin content as well as regulate your blood pressure levels.


•Chickpea Raviolis
Raviolis made with the chickpea flour are much easier to digest and will not pose any digestive complications for you. Vitamins A and K help to improve vision acuity and blood circulation respectively while the entire range of vitamin B present in the flour boosts immunity and helps to keep the nervous system functioning effectively.



You are certain not to miss the ordinary tasting wheat pasta once you resort to baking with the gluten free raviolis . Bon Appetite!