Slow Cooker Boursin Meatball Vodka Ravioli

This slow cooker dinner brings together tender beef meatballs, jumbo four-cheese ravioli, and a creamy pink vodka sauce made luxuriously rich with garlic-herb Boursin and fontina.

Just layer everything in the Crockpot, walk away, and come back to a bubbling, comforting meal that tastes like it simmered all day — because it did. The hands-off method makes it perfect for busy weeknights.

Imagine coming home to the aroma of garlicky tomato cream sauce, seasoned meatballs, and melty cheese — all waiting in the slow cooker. This recipe turns a handful of store-bought ingredients into a hearty pasta bake with zero effort.

The secret is layering: meatballs on the bottom, ravioli on top, sauce poured over, and a wheel of Boursin melted into the center. As it cooks, the cheeses meld into a silky sauce that coats every bite.

Ingredients

Why this recipe works

The slow cooker does all the work. Cooking on low for four hours allows the meatballs to release their juices into the sauce while the ravioli absorb liquid and become tender without turning mushy. The low, steady heat mimics a gentle simmer, which is exactly what you want for a creamy pasta dish.

The Boursin and fontina melt into the sauce, creating a velvety texture without any extra cream or butter. The garlic and herbs in the Boursin season the entire dish, while the fontina adds a nutty, savory depth. This method ensures every ravioli and meatball is coated in rich, cheesy goodness.

Notes and substitutions

Use good-quality homestyle Italian beef meatballs — they are seasoned with herbs and often include cheese, which adds flavor to the sauce.

If you prefer, you can use turkey meatballs, but note that they may be drier. The jumbo four-cheese ravioli are ideal because they hold up well during long cooking; smaller ravioli might fall apart.

The pink tomato-vodka cream sauce can be store-bought or homemade. If using a jarred sauce, choose one you enjoy on its own.

The Boursin cheese is the star: its creamy texture and herbal notes are essential. Fontina melts beautifully and has a mild, buttery flavor. If fontina is hard to find, use provolone or mozzarella.

• homestyle Italian beef meatballs: Frozen fully cooked meatballs can be used; add them frozen and increase cook time by 30 minutes.
• jumbo four-cheese ravioli: Any large cheese ravioli works; refrigerated or frozen both cook well.
• pink tomato-vodka cream sauce: Use your favorite jarred vodka sauce or make a quick homemade version.
• garlic-and-fine-herbs Boursin cheese: Plain Boursin or a blend of cream cheese with garlic and herbs can substitute.

Equipment

• 6-quart slow cooker
• Large spoon
• Measuring cups
• Cutting board