Crockpot Boursin Sausage Vodka Ravioli: Dump-and-Forget Comfort Tips, FAQ & printable recipe

Tips for success

To keep the ravioli from sticking together, make sure they are in a single layer as much as possible. If you have extra, you can place them slightly overlapping—they'll separate as they cook.

Also, resist the urge to open the lid during cooking; every time you do, you release heat and extend the cooking time. Trust the process and let the slow cooker do its job.

For a richer sauce, stir in an extra splash of heavy cream or a pat of butter just before serving. If you prefer a thinner sauce, add a little chicken broth or water at the beginning.

To make it spicier, use hot Italian sausage or add red pepper flakes with the sauce. The recipe is forgiving, so feel free to adjust the seasonings to your taste.

Variations

• Spicy Sausage Ravioli: Use hot Italian sausage or add 1/2 teaspoon red pepper flakes with the vodka sauce. You can also stir in a few chopped Calabrian chilies for extra heat.
• Vegetarian Version: Skip the sausage and add 2 cups of sautéed mushrooms and spinach. Use a vegetarian vodka sauce and keep the Boursin and fontina for creaminess.
• Chicken and Pesto Ravioli: Substitute cooked chicken breast for the sausage and stir in 1/4 cup pesto with the vodka sauce. Omit the Boursin and use extra fontina or mozzarella.
• Gluten-Free Adaptation: Use gluten-free ravioli and ensure the vodka sauce and sausage are gluten-free. Check the Boursin and fontina labels for any gluten-containing additives.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk or broth and warm gently.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a splash of water or cream if needed to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The ravioli will absorb some sauce as they sit, so you may want to add a splash of water or extra vodka sauce when reheating to loosen it up.

Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through.

You can assemble the dish up to 24 hours in advance: brown the sausage, layer everything in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker base and cook on low for 4 to 5 hours (since the ingredients start cold). Alternatively, cook the full dish, let it cool completely, and freeze in portions for up to 3 months.

Serving ideas

Serve this ravioli hot, straight from the slow cooker, with a sprinkle of fresh basil or parsley if you like. A side of garlic bread or a crisp green salad with lemon vinaigrette balances the richness. For a heartier meal, add a simple arugula salad with shaved Parmesan and a light balsamic dressing.

This dish is satisfying on its own, but you can also serve it over a bed of sautéed spinach or with roasted vegetables on the side. The creamy sauce pairs well with a glass of Pinot Grigio or a light red like Chianti. For a fun twist, use it as a filling for stuffed shells or as a topping for polenta.

Frequently asked questions

Recipe card

Crockpot Boursin Sausage Vodka Ravioli: Dump-and-Forget Comfort

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb savory browned sweet Italian pork sausage crumbles
• 20 oz jumbo four-cheese ravioli (fresh or frozen)
• 24 oz vodka sauce
• 1 wheel garlic-and-fine-herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

680

Protein

32 g

Carbohydrates

48 g

Fat

38 g

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