Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 450g (1 lb) Italian Sausage, casing removed, or high-quality minced beef
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1/2 tsp Coarse Sea Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 2 x 794g (28 oz) cans Crushed Tomatoes
  • 120 ml (1/2 cup) Beef or Vegetable Stock
  • 1 kg (40 oz) Frozen Cheese or Meat Ravioli (Do NOT thaw)
  • 250g (9 oz) Fresh Mozzarella, drained and torn or thinly sliced
  • 120g (4 oz) Shredded Low-Moisture Mozzarella
  • 60g (2 oz) Freshly Grated Parmesan Cheese
  • 2 Tbsp Fresh Parsley or Basil, chopped (for garnish)

Instructions:

  1. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  2. Brown the Meat: Add the Italian sausage (or mince) to the skillet. Break it up with a spoon and cook until fully browned. Drain off any excess fat.
  3. Season the Base: Stir the oregano, basil, salt, pepper, and red pepper flakes into the meat mixture. Cook for 1 minute until the herbs are fragrant.
  4. Transfer to Slow Cooker: Transfer the meat mixture to the slow cooker insert. Pour in the crushed tomatoes and the beef/vegetable stock. Stir thoroughly to combine.
  5. Initial Cook: Cover the slow cooker and cook on the LOW setting for 3 hours. This allows the sauce to thicken and the flavors to meld beautifully.
  6. Add the Ravioli: After 3 hours, open the cooker and gently stir the sauce. Add the frozen ravioli, ensuring they are submerged as much as possible by the sauce. Do not stir vigorously, as this can break the pasta.
  7. Continue Cooking: Cover and continue cooking on LOW for another 30–45 minutes. The ravioli should be tender and cooked through (check for slight resistance/al dente).
  8. Add the Cheese Layers: Sprinkle the shredded low-moisture mozzarella evenly over the top of the ravioli and sauce. Then, nestle the torn pieces of fresh mozzarella amongst the shredded cheese. Finish with a layer of Parmesan.
  9. Melt and Serve: Cover the slow cooker again and cook for a final 15–20 minutes on LOW, or until the cheese is completely melted, bubbly, and slightly browned around the edges. (Optionally, broil for 2 minutes for extra color.)
  10. Rest and Garnish: Turn the slow cooker off and let the bake rest, uncovered, for 5 minutes. Garnish generously with fresh chopped parsley or basil before serving.