Boursin Pepperoni Sausage Vodka Ravioli Crockpot Bake Step-by-step instructions

Before you start

Before starting, brown the Italian sausage in a skillet over medium-high heat until no longer pink, breaking it into crumbles. Drain any excess fat. Have all other ingredients measured and ready.

Lightly grease the slow cooker insert to prevent sticking. If using frozen ravioli, keep them frozen until ready to layer. Set out the pepperoni, vodka sauce, Boursin, and fontina so everything is within reach.

Instructions

Layer and Set

1. 1Layer the Meat and Ravioli
   Place the pepperoni slices and Italian sausage crumbles into the bottom of a 6-quart slow cooker. Spread them into an even layer. Add the jumbo four-cheese ravioli on top, distributing them evenly over the meat.
   Look for The slow cooker bottom is covered with meat and a single layer of ravioli.
   Tip If using frozen ravioli, there is no need to thaw them first.
2. 2Pour the Vodka Sauce
   Pour the tomato-vodka cream sauce over the ravioli, making sure to cover the pasta as much as possible. Use a spoon to gently nudge any exposed ravioli into the sauce.
   Look for The sauce blankets the ravioli, leaving a few edges peeking out.
   Tip Sauce consistency varies; add a splash of water if it seems too thick.
3. 3Add the Cheeses
   Place the wheel of garlic-and-fine-herbs Boursin cheese in the center of the slow cooker. Scatter the shredded Italian fontina cheese over the top, covering the sauce and Boursin.
   Look for The Boursin wheel sits in the middle, surrounded by shredded fontina.
   Tip The Boursin will melt and create a creamy sauce as it cooks.

At the end of this phase, the slow cooker contains distinct layers: the meat on the bottom, ravioli on top, and a blanket of vodka sauce. The Boursin wheel sits in the center, surrounded by shredded fontina. It looks like a colorful, uncooked casserole, ready to transform.

Slow Cook

4. 4Cook on Low
   Cover the slow cooker and cook on low for 3 to 4 hours, until the ravioli are tender and the sauce is bubbling around the edges. Do not stir during the first 2 hours to allow the layers to heat evenly.
   Look for The sauce is bubbling gently and the cheese has melted into a creamy layer.
   Tip Cooking times vary; start checking at 3 hours to avoid overcooked ravioli.
5. 5Check the Sausage Temperature
   After 3 hours, use an instant-read thermometer to check the internal temperature of the Italian sausage. It must reach at least 160°F (71°C) to be safe to eat. If not, continue cooking for another 30 minutes and check again.
   Look for The thermometer reads 160°F (71°C) or higher in the sausage.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the sausage is in large crumbles, check the thickest piece.

After a few hours, the sauce is bubbling gently, and the cheese has melted into a creamy, golden layer. The aroma of garlic, herbs, and tomato fills the kitchen. The ravioli are tender, and the sausage is fully cooked, reaching the safe internal temperature.

Finish and Serve

6. 6Stir Gently
   Once the sausage is fully cooked, gently stir the mixture to combine the melted Boursin and fontina into the sauce. Be careful not to break the ravioli. The sauce should be creamy and pink, with ribbons of cheese.
   Look for The sauce turns a uniform pink color with melted cheese streaks.
   Tip Use a spatula and fold rather than stir to keep ravioli intact.
7. 7Serve Hot
   Spoon the bubbling pasta bake onto a white dinner plate. Serve immediately while hot, with extra grated cheese if desired.
   Look for Steam rises from the cheesy, saucy pasta on the plate.
   Tip This dish is rich; a simple green salad balances it well.

The final dish is a bubbling, creamy pink sauce with tender ravioli and savory meat. The Boursin and fontina have melded into a silky sauce that coats everything. When spooned onto a plate, it steams and stretches, inviting you to dig in.

Common mistakes

One common mistake is stirring the pot too early, which can break the ravioli and make the sauce starchy. Another is overcooking, leading to mushy pasta.

Also, be sure to brown the sausage thoroughly before adding it to the slow cooker; this develops flavor and ensures it reaches a safe temperature.

If the sauce looks too thick, a splash of water or broth can loosen it. Always check the temperature of the sausage before serving.

How to tell it’s done

The dish is done when the ravioli are tender and the sauce is bubbling around the edges. The internal temperature of the Italian sausage must register at least 160°F (71°C) on an instant-read thermometer.

The cheese should be fully melted and the sauce creamy. If the sauce seems thin, let it cook uncovered for 15–20 minutes to thicken. Avoid overcooking, as the ravioli can become soft.

• Ground meat: 160°F (71°C) in the thickest part