Slow Cooker Boursin Meatball Vodka Ravioli Tips, FAQ & printable recipe

Tips for success

For the best texture, use jumbo ravioli rather than mini ones; they hold up better during the long cook. If you want a thicker sauce, leave the lid off for the last 15 minutes of cooking.

This allows some of the liquid to evaporate. You can also add a splash of heavy cream at the end for extra richness, though the Boursin already makes it creamy.

This recipe is forgiving: you can swap the meatballs for Italian sausage links or even cooked chicken. If you prefer a spicier kick, add red pepper flakes with the sauce. To make it a complete meal, serve with a crisp green salad and crusty bread to soak up the extra sauce.

Variations

• Spicy Sausage Version: Swap the beef meatballs for spicy Italian sausage links, cut into chunks. Cook the same way, and add a pinch of red pepper flakes with the sauce for extra heat.
• Chicken and Spinach: Use cooked chicken breast pieces instead of meatballs, and add a few handfuls of fresh spinach on top before cooking. The spinach will wilt into the sauce.
• Mushroom and Kale: For a vegetarian version, omit the meatballs and add sliced mushrooms and chopped kale. Sauté the mushrooms first for deeper flavor, then layer with the ravioli.
• Extra Cheesy: Add an extra cup of shredded mozzarella or provolone along with the fontina. You can also stir in a spoonful of cream cheese for an even richer sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk or water to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, until bubbling.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some sauce as it sits, so when reheating, add a splash of water or milk to loosen it.

Reheat gently in the microwave or on the stovetop, stirring occasionally, until hot throughout.

You can assemble the entire dish (without cooking) up to 24 hours in advance. Keep it covered in the refrigerator, then cook on low for 4 hours when ready.

If cooking from cold, you may need to add 30 minutes to the cooking time. Alternatively, cook the dish fully, let it cool, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve this slow cooker pasta hot, straight from the pot. Spoon generous portions into shallow bowls, making sure each serving gets a few meatballs and plenty of sauce.

The creamy pink sauce is perfect for soaking up with crusty bread, so have some on hand. A sprinkle of fresh basil or parsley adds a pop of color, though it is optional.

This dish is a complete meal on its own, but it pairs beautifully with a simple arugula salad dressed with lemon and olive oil. For a heartier spread, serve it alongside garlic bread or roasted vegetables. The rich, cheesy flavors are balanced by bright, acidic sides.

Frequently asked questions

Recipe card

Slow Cooker Boursin Meatball Vodka Ravioli

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb homestyle Italian beef meatballs
• 1 lb jumbo four-cheese ravioli
• 3 cups pink tomato-vodka cream sauce
• 1 wheel garlic-and-fine-herbs Boursin cheese
• 2 cups shredded Italian fontina cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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).

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

680

Protein

35 g

Carbohydrates

45 g

Fat

38 g

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