Slow Cooker Boursin Meatball Vodka Ravioli Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. If your meatballs are frozen, there is no need to thaw them first — just add them to the pot. Measure out the vodka sauce and shred the fontina if you bought it in a block.

Have the Boursin at room temperature for easier spreading, though it will melt fine straight from the fridge. Set out all your ingredients so the layering goes quickly.

Instructions

Layer Everything

1. 1Layer the Meatballs
   Place the beef meatballs in an even layer in the bottom of a 6-quart slow cooker. Arrange them so they cover the bottom without overlapping too much; this helps them cook evenly and brown slightly as they simmer.
   Look for Meatballs are evenly spread in a single layer across the slow cooker bottom.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If using larger meatballs, you can cut them in half to help them cook through faster.
2. 2Add the Ravioli
   Layer the jumbo four-cheese ravioli over the meatballs. Spread them out so they cover the meatballs as much as possible. They will cook and soften as the sauce simmers.
   Look for Ravioli form a second layer over the meatballs.
   Tip If using frozen ravioli, there is no need to thaw them first.
3. 3Pour the Sauce
   Pour the pink tomato-vodka cream sauce evenly over the meatballs and ravioli. Use a spoon to gently nudge the ravioli so the sauce seeps between the layers and coats the top.
   Look for Sauce covers the ravioli and meatballs, filling the crevices.
   Tip If the sauce is very thick, you can add a splash of water or broth to help it spread.
4. 4Top with Cheeses
   Place the wheel of garlic-and-fine-herbs Boursin cheese in the center of the slow cooker. Then scatter the shredded Italian fontina cheese over the entire surface, covering the sauce and the Boursin.
   Look for Boursin sits in the middle, fontina covers the top.
   Tip The Boursin will melt into the sauce as it cooks, creating a creamy texture.

At the end of this phase, you have a neat stack in the slow cooker: a layer of meatballs, a layer of ravioli, sauce covering everything, and the cheeses on top.

The Boursin sits like a pale island in the center, surrounded by shredded fontina. It looks dry and unmixed, but that is exactly what you want — the slow cooker will transform it.

Slow Cook and Melt

5. 5Slow Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the meatballs are cooked through and the ravioli are tender. Avoid lifting the lid during cooking to keep the heat and moisture inside.
   Look for The sauce is bubbling gently around the edges, and the cheese is melted.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If you prefer a shorter cook time, you can cook on high for 2 hours, but low gives the best texture.
6. 6Check the Meatballs
   After 4 hours, check that the meatballs are fully cooked. Insert an instant-read thermometer into the center of a meatball; it should read at least 160°F (71°C). The ravioli should be tender but not mushy.
   Look for Meatballs are firm and cooked through; ravioli are tender.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the sauce looks too thin, leave the lid off for 10 minutes to let it reduce slightly.
7. 7Stir Gently
   Gently stir the mixture to distribute the melted Boursin and fontina throughout the sauce. Be careful not to break the ravioli. The sauce should be creamy and pink, with ribbons of melted cheese.
   Look for The sauce is smooth, creamy, and tinted pink with melted cheese.
   Tip Use a soft spatula or large spoon to fold without crushing the ravioli.

After a few hours, the kitchen smells like garlicky tomato cream. When you lift the lid, you see the sauce bubbling around the edges, the cheese melted and glossy. The Boursin has dissolved into the sauce, leaving creamy ribbons. The meatballs are tender, and the ravioli are plump. The whole mixture looks luscious and inviting.

Serve and Enjoy

8. 8Serve Hot
   Spoon the bubbling pasta and meatballs onto plates or into bowls. Serve immediately while hot and steamy, with extra shredded fontina or fresh herbs if desired (not shown in video).
   Look for Steam rises from the creamy, cheesy pasta.
   Tip For a pretty presentation, spoon the sauce over the top after plating.

The final dish is a creamy, pink-hued pasta bake with tender meatballs and ravioli coated in a velvety cheese sauce. Steam rises as you spoon it onto plates. The cheese stretches slightly as you lift the spoon. It looks indulgent and comforting, ready to be eaten immediately.

Common mistakes

The most common mistake is lifting the lid to check on the food, which lets out steam and extends the cooking time. Resist the urge. Another mistake is overcooking: if you leave it on low for more than 5 hours, the ravioli can turn mushy and the sauce may separate.

Also, avoid stirring too aggressively, which breaks the ravioli. Finally, if you use a high heat setting, check earlier, as high can cook faster than expected.

How to tell it’s done

The dish is done when the meatballs are cooked through and the ravioli are tender. The internal temperature of the meatballs should read at least 160°F (71°C) on an instant-read thermometer.

The sauce should be bubbling gently around the edges and look creamy and slightly thickened. The cheese should be fully melted and integrated into the sauce, not clumpy. The ravioli should offer slight resistance when pierced with a fork but yield easily.

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