Dinner · Part 3 of 3: Tips & recipe card

Boursin Pepperoni Sausage Vodka Ravioli Crockpot Bake Tips, FAQ & printable recipe

Name: Boursin Pepperoni Sausage Vodka Ravioli Crockpot Bake
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Italian-American
Ingredients: 4 oz thick-cut cup-and-char pepperoni slices; 1 lb Italian sausage, casings removed; 20 oz jumbo four-cheese ravioli (fresh or frozen); 24 oz tomato-vodka cream sauce; 1 wheel (5.2 oz) garlic-and-fine-herbs Boursin cheese; 1 1/2 cups shredded Italian fontina cheese

By Clara Weller · Oct 28, 2026

Bubbling Crockpot ravioli bake with pepperoni, sausage, and melted cheese.

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 6

Tips for success

For the best flavor, let the dish rest for 5 minutes after cooking before serving. This allows the sauce to thicken slightly and the flavors to meld.

If you like a crispy top, you can transfer the finished dish to a broiler-safe baking dish, sprinkle with extra fontina, and broil for 2–3 minutes until bubbly and browned.

To keep the ravioli from sticking, make sure the sauce covers them as much as possible. If using a smaller slow cooker, you may need to reduce the amount of ravioli.

This recipe is very forgiving; you can add more or less pepperoni to taste. Just remember to check the sausage temperature before serving.

Variations

Spicy Arrabbiata Twist: Swap the vodka sauce for arrabbiata sauce and add 1/2 teaspoon red pepper flakes. Use hot Italian sausage instead of sweet for an extra kick. The result is a fiery, bold version that still has the creamy Boursin to balance the heat.
Mushroom and Spinach: Add 8 oz sliced mushrooms and 2 cups fresh spinach to the slow cooker along with the meat. The mushrooms add earthy depth, while the spinach wilts into the sauce. This is a great way to sneak in extra vegetables.
Chicken Alfredo Ravioli: Replace the pepperoni and Italian sausage with 1 lb cooked, shredded chicken. Use Alfredo sauce instead of vodka sauce. The Boursin and fontina still add a rich, creamy element, creating a comforting chicken alfredo ravioli bake.
Vegetarian Version: Omit the pepperoni and sausage entirely. Add an extra 8 oz of ravioli and 1 cup of sautéed mushrooms for heartiness. The vodka sauce and cheeses provide plenty of flavor, making this a satisfying meatless dinner.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk to restore the creamy sauce.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat in the microwave or on the stovetop over medium heat, adding a splash of water or milk to loosen the sauce. Stir gently to avoid breaking the ravioli.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; add a splash of water or milk when reheating to restore the creamy texture. Reheat gently in the microwave or on the stovetop until heated through.

You can assemble the entire dish (without cooking) up to 24 hours in advance. Store the covered slow cooker insert in the refrigerator.

When ready to cook, place it in the slow cooker base and cook on low for 4 hours, or until the sausage reaches 160°F (71°C). You may need to add a few extra minutes of cooking time if starting from cold.

Serving ideas

Serve this rich pasta bake hot, straight from the slow cooker, with a side of crusty bread to soak up the creamy sauce.

A simple green salad with a tangy vinaigrette helps cut through the richness. For a family-style meal, place the slow cooker in the center of the table and let everyone serve themselves.

Garnish with fresh basil or parsley if you like, though the video keeps it simple. This dish is satisfying on its own, but you can also pair it with roasted vegetables or garlic bread. Leftovers make a great lunch the next day—just reheat and enjoy.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, the dish can be assembled up to 24 hours in advance and stored in the refrigerator. When ready to cook, place the insert in the slow cooker and cook on low for about 4 hours, or until the sausage reaches 160°F (71°C). The cooking time may be slightly longer if the ingredients are cold.

Can frozen ravioli be used in this slow cooker recipe?

Absolutely. Frozen ravioli works perfectly in this recipe. There is no need to thaw them first. Just add them straight from the freezer, and they will cook through during the slow cooking time. You may need to add 15–20 minutes to the cooking time if the ravioli are very thick.

What can be used instead of Boursin cheese?

If Boursin is not available, use 4 oz of cream cheese mixed with 1 teaspoon garlic powder and 1 teaspoon dried herbs (such as basil, oregano, and thyme). This will mimic the flavor and creamy texture. Alternatively, use herbed goat cheese for a tangier twist.

Why is the sausage temperature important?

Italian sausage is a raw ground meat product, so it must be cooked to a safe internal temperature of 160°F (71°C) to kill any harmful bacteria. Using an instant-read thermometer ensures that the sausage is fully cooked, even in the slow cooker environment.

How can the sauce be thickened if it is too thin?

If the sauce is thinner than desired, remove the lid and let the slow cooker cook on high for an additional 15–20 minutes. This allows excess moisture to evaporate. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce, then cook for a few more minutes.

Recipe card

Boursin Pepperoni Sausage Vodka Ravioli Crockpot Bake

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

4 oz thick-cut cup-and-char pepperoni slices
1 lb Italian sausage, casings removed
20 oz jumbo four-cheese ravioli (fresh or frozen)
24 oz tomato-vodka cream sauce
1 wheel (5.2 oz) garlic-and-fine-herbs Boursin cheese
1 1/2 cups shredded Italian fontina cheese

Instructions

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.
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.
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.
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.
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.
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.
Spoon the bubbling pasta bake onto a white dinner plate. Serve immediately while hot, with extra grated cheese if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 720
Protein: 32 g
Carbohydrates: 45 g
Fat: 45 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.