Crockpot Boursin Sausage Vodka Ravioli: Dump-and-Forget Comfort Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. If using raw Italian sausage, remove it from the casings and brown it in a skillet over medium-high heat, breaking it into crumbles, until no longer pink and lightly browned.

Drain any excess fat. If using pre-cooked sausage crumbles, you can skip this step. Have your slow cooker ready, and measure out the vodka sauce and fontina. No need to thaw frozen ravioli—they'll cook perfectly in the slow cooker.

Instructions

Layer and Top

1. 1Layer the Sausage and Ravioli
   Place the browned sweet Italian sausage crumbles in an even layer at the bottom of the slow cooker. Spread the jumbo four-cheese ravioli over the sausage, covering it as evenly as possible. Pour the vodka sauce over the ravioli, making sure the sauce coats most of the pasta.
   Look for The sausage is covered with a single layer of ravioli, and the sauce is evenly distributed.
   Tip If using frozen ravioli, there is no need to thaw—just add a few extra minutes to the cooking time.
2. 2Add the Cheeses
   Place the wheel of garlic-and-fine-herbs Boursin cheese in the center of the slow cooker, pressing it gently into the sauce. Sprinkle the shredded fontina evenly over the top, covering the ravioli and Boursin.
   Look for The Boursin sits in the middle, and the fontina blankets the top.
   Tip For a more even melt, let the Boursin come to room temperature for 15 minutes before adding.

At the end of this phase, you'll have a neat layer of sausage at the bottom, topped with ravioli and vodka sauce, and finished with the Boursin wheel and shredded fontina. The cheeses should be evenly spread, and the sauce should cover most of the pasta. This is the 'dump it in' moment—everything is ready to cook.

Slow Cook and Melt

3. 3Slow Cook Until Bubbling
   Cover the slow cooker and cook on low for 3 to 4 hours, or on high for 1 1/2 to 2 hours, until the ravioli are tender and the sauce is bubbling around the edges. Do not stir during cooking, as this may break the ravioli.
   Look for The sauce is gently bubbling, the cheese is melted, and the ravioli are puffed and tender.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Check at the lower end of the time range—slow cooker models vary.

After 3 to 4 hours on low, the sauce will be bubbling gently around the edges, and the cheese will be fully melted and creamy. The Boursin will have dissolved into the sauce, giving it a silky texture.

The ravioli will look puffed and tender, and the aroma of garlic, herbs, and tomatoes will fill the kitchen. Check that the sausage is cooked through to 160°F (71°C).

Stir and Serve

4. 4Serve and Enjoy
   Once the ravioli are cooked through and the internal temperature of the sausage reaches 160°F (71°C), gently stir the sauce to combine the melted Boursin and fontina. Serve hot, spooning the saucy ravioli onto plates or bowls.
   Look for The sauce is creamy and pink, the cheese is stretchy, and the ravioli are tender.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Once you gently stir, the sauce will turn a uniform pink color with ribbons of melted cheese. The ravioli will be tender but intact, and the sausage will be juicy. The dish should smell rich and savory. Serve immediately, spooning the saucy pasta onto plates. The cheese may stretch as you lift it—that's a good sign.

Common mistakes

One common mistake is stirring the mixture during cooking—this can cause the ravioli to break apart and turn the dish into a mushy mess. Another is overcooking: ravioli can go from perfectly tender to overly soft in a short window, so check at the minimum time.

Also, avoid using a slow cooker that's too small; the ingredients should fit without being crammed. Finally, don't skip browning the sausage—it adds essential flavor that you won't get from just simmering raw meat.

How to tell it’s done

The dish is done when the ravioli are tender but still hold their shape, and the sauce is bubbling around the edges. The cheese should be fully melted and the Boursin incorporated into the sauce.

To be safe, check the internal temperature of the sausage: it should read at least 160°F (71°C) on an instant-read thermometer. If the sauce seems too thin, let it sit uncovered for 10 minutes to thicken.

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