Crockpot Provolone Sausage Vodka Ravioli: Dump-and-Go Step-by-step instructions

Before you start

Before starting, ensure the sausage is fully cooked and drained of excess fat. If using frozen ravioli, keep them frozen until ready to layer. Have the vodka sauce, ricotta, and shredded provolone measured and ready.

A 6-quart slow cooker is recommended to fit all the ingredients comfortably. No other preparation is needed; this is truly a dump-and-go meal.

Instructions

Prep and Layer

1. 1Brown the Sausage
   In a large skillet over medium-high heat, cook the sweet Italian pork sausage, breaking it into crumbles, until browned and cooked through, about 8–10 minutes. Drain excess fat if desired.
   Look for Sausage is browned and crumbled, no pink remains.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip For extra flavor, use a splash of water to deglaze the skillet and scrape up browned bits.
2. 2Layer in the Slow Cooker
   Place the browned sausage crumbles in the bottom of a 6-quart slow cooker, spreading evenly.
   Look for Sausage forms an even layer at the bottom.
   Tip This layer helps prevent the ravioli from sticking.

The sausage is browned and crumbled, and the slow cooker is ready. The ingredients are layered in order: sausage, ravioli, sauce, ricotta dollops, and provolone.

The dish looks colorful with the red sauce, white ricotta, and golden cheese.

Slow Cook

3. 3Add Ravioli and Sauce
   Layer the jumbo four-cheese ravioli over the sausage. Pour the tomato-vodka cream sauce over the ravioli, ensuring most are covered.
   Look for Ravioli are nestled in the sauce; some may peek through.
   Tip If using frozen ravioli, no need to thaw.
4. 4Add Ricotta Dollops
   Spoon dollops of whole-milk ricotta evenly over the sauce.
   Look for Creamy white dollops dot the surface.
   Tip Space them out so they melt into pockets of creaminess.
5. 5Top with Provolone
   Sprinkle the shredded provolone cheese evenly over the top, covering the ravioli and ricotta.
   Look for A thick blanket of cheese covers the dish.
   Tip Use freshly shredded provolone for the best melt.

The slow cooker is covered and cooking. A rich, savory aroma fills the kitchen. The sauce is gently bubbling around the edges, and the cheese is melting into a creamy blanket. The ravioli are tender when pierced with a fork.

Serve

6. 6Slow 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.
   Look for Sauce is bubbly, cheese is melted, and ravioli are tender when pierced with a fork.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Avoid stirring during cooking to keep ravioli intact.
7. 7Serve and Enjoy
   Spoon the hot, cheesy pasta onto plates or bowls. Serve immediately, making sure each portion gets some sausage, ravioli, and creamy sauce.
   Look for Steaming, cheesy, and creamy with a stretchy cheese pull.
   Tip Pair with a simple green salad or garlic bread for a complete meal.

The dish is hot and bubbling, with a golden, cheesy top. Spoon it onto plates, ensuring each portion has a good mix of sausage, ravioli, and sauce. The cheese stretches beautifully, and the flavor is creamy, savory, and satisfying.

Common mistakes

One common mistake is overcooking the ravioli, which can make them mushy. Stick to the recommended time and check early. Another is stirring during cooking, which can break the ravioli and make the dish gummy.

Avoid lifting the lid frequently, as that releases heat and extends cooking time. Also, ensure the sausage is fully cooked before adding to the slow cooker, as it won't get hot enough to cook raw meat thoroughly on low.

How to tell it’s done

The dish is done when the ravioli are tender when pierced with a fork, the sauce is bubbling along the edges, and the cheese is fully melted and lightly golden.

If using a meat thermometer, the internal temperature of the sausage should read at least 160°F (71°C). The dish should be piping hot throughout. If it looks dry, add a splash of water or extra sauce before serving.

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