This Slow-Cooker Beef Ravioli is obviously a mock recipe, as I have not used actual Ravioli pasta in the dish, but Farfalle (Bow Tie) pasta instead. But, it tastes just like the real thing, only easier and more delicious – to me anyway.
I do not add raw pasta to the slow-cooker in the beginning but rather add cooked pasta later on in the recipe, as I have found that the pasta keeps up the shape better this way.
The dish is super creamy and one of the best comfort pasta dinner recipes I have tried in the slow-cooker to date. It is also a very economical dish as it serves 6 adults easily, and if you add another 2 cups of Pasta and an additional can of Tomato Puree, the dish is more than enough for 8 – 9 adult servings.
A little frying in the beginning (you can cook the Pasta whilst busy with this) and after that it is basically a dump and cook affair, which is always a bonus. Towards the end of the cooking time, the Pasta, Spinach and Cheeses are stirred in, re-heated and dinner is ready.
We never have a side dish (vegetable or salad) with the Beef Ravioli, as it is rich and very filling, but it is up to you if you would prefer a little something on the side.
An additional sprinkling of Parmesan is also quite delightful ! I leave that up to my family, some like some extra Parmesan, whereas I am happy with the dish as is from the slow-cooker.
Slow-Cooker Beef Ravioli
2 TB Olive Oil
1 Onion, chopped
2 t Fresh Garlic, crushed
700 g Lean Ground Beef ( 1 1/2 pounds)
2 cans (410g each) Tomato Puree
1 can (410g) Whole Tomatoes
1 t Sugar
1 t Dried Oregano
1 t Dried Italian Herbs
Salt and Black Pepper, to taste
5 cups Spinach, chopped
450 g Farfalle Pasta, cooked and drained (Bow Tie Pasta) (1 pound)
1/2 cup Parmesan Cheese, grated
1 1/2 cups Mozzarella Cheese, grated
1.) Heat the Olive Oil in a skillet – saute the Onion and Garlic until soft – add the Beef and cook until brown (drain excess fat if necessary) – transfer to slow-cooker
2.) Add the Tomato Puree, Whole Tomatoes, Sugar, Oregano and Italian Herbs to the Beef – season to taste with Salt and Black Pepper – cover the slow-cooker and cook on HIGH 3 – 4 hours (or LOW 6 -7 hours)
3.) During the last 30 minutes, add the Spinach and cooked Pasta, stir through – then add the Parmesan and Mozzarella Cheeses – stir through and cook until the Cheese has melted
4.) Add more Salt and Black Pepper if necessary