Crockpot Kielbasa Vodka Ravioli: Easy Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, cook the ravioli on low heat rather than high. Low heat allows the pasta to soften gradually without becoming mushy.

If you're in a hurry, you can cook on high for 2 hours, but check the ravioli at 1.5 hours to avoid overcooking. Also, resist the urge to stir the pot during the first two hours—this keeps the ravioli intact and helps the cheese melt evenly.

To add a fresh contrast to the rich dish, serve it with a simple green salad dressed with lemon vinaigrette. You can also sprinkle with chopped parsley or basil right before serving for a pop of color.

If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce before cooking. The leftovers are just as good the next day, if they last that long.

Variations

• Spicy Sausage Version: Replace the smoked kielbasa with andouille sausage or add a teaspoon of red pepper flakes to the sauce for a spicy kick. The smoky, spicy sausage pairs well with the creamy vodka sauce.
• Chicken and Spinach: Swap the kielbasa for cooked, shredded chicken and add a cup of frozen spinach (thawed and squeezed) to the sauce. This variation lightens the dish while keeping it creamy.
• Mushroom and Artichoke: Add sliced cremini mushrooms and a can of drained artichoke hearts to the slow cooker along with the kielbasa. The earthy mushrooms and tangy artichokes complement the creamy sauce beautifully.
• Meatball Version: Use frozen or homemade meatballs instead of kielbasa. Place the meatballs in the bottom of the slow cooker, then layer the ravioli and sauce as directed. Cook on low for 4 hours, or until meatballs are heated through.

Storage and make-ahead

Fridge

Refrigerate leftovers in a sealed container for up to 3 days. Add a splash of milk or broth when reheating to bring back the creamy sauce.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, stirring halfway.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; add a splash of milk or water when reheating to restore a creamy consistency.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this pasta hot, straight from the slow cooker, with a generous spoonful of the creamy sauce over each portion.

It pairs beautifully with a crisp green salad and crusty bread to soak up every last bit of sauce. The dish is hearty enough to stand alone, but it also works well as a side for grilled meats or roasted vegetables.

For a family-style meal, place the slow cooker on the table and let everyone serve themselves. The stretchy cheese and steaming sauce make for a tempting presentation.

If you have leftovers, they can be reheated gently on the stovetop or in the microwave. This recipe is a crowd-pleaser that's sure to become a regular in your dinner rotation.

Frequently asked questions

Recipe card

Crockpot Kielbasa Vodka Ravioli: Easy Dump Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb smoked kielbasa sausage, sliced into 1/2-inch rounds
• 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

1. Place the sliced smoked kielbasa in an even layer in the bottom of a 6-quart slow cooker. Arrange the jumbo four-cheese ravioli over the kielbasa, spreading them out so they cover the sausage. Pour the tomato-vodka cream sauce evenly over the ravioli and sausage, making sure the sauce reaches most of the ravioli.
2. Place the wheel of garlic-and-fine-herbs Boursin cheese in the center of the slow cooker, directly on top of the sauce. Sprinkle the shredded fontina cheese evenly over the entire surface, covering the Boursin and the ravioli as much as possible.
3. Cover the slow cooker with the lid and cook on low for 3 to 4 hours, until the ravioli are tender and the sauce is bubbling around the edges. Avoid opening the lid during the first 2 hours to keep the heat steady.
4. After 3 hours, check the ravioli by cutting one in half with a spoon—it should be tender but not falling apart. The sauce should be hot and bubbly, and the cheeses should be fully melted into a creamy sauce. If the ravioli are still firm, continue cooking for another 30 minutes.
5. Gently stir the contents of the slow cooker to combine the melted Boursin and fontina with the vodka sauce, creating a creamy pink sauce that coats the ravioli and kielbasa. Be careful not to break the ravioli—use a gentle folding motion with a large spoon.
6. Spoon the pasta onto warm plates, making sure each serving gets a good mix of ravioli, kielbasa, and creamy sauce. Serve immediately, while the cheese is still hot and stretchy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

28 g

Carbohydrates

45 g

Fat

42 g

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