Slow-Cooker Vodka Ravioli with Pepperoni and Sausage Tips, FAQ & printable recipe

Tips for success

For the best texture, do not overcook the ravioli; check them at the 3-hour mark if your slow cooker runs hot. The goal is tender, not mushy.

If you prefer a crispier top, transfer the mixture to a baking dish and broil for 2 to 3 minutes after slow-cooking, but this is optional.

Let the dish rest for 5 to 10 minutes after cooking before serving. This allows the sauce to thicken slightly and makes it easier to serve without it being too runny.

Stir gently before serving to distribute the melted cheese evenly, but avoid vigorous stirring that could break the ravioli.

Variations

• Spicy Arrabbiata: Swap the vodka sauce for a spicy arrabbiata or add 1/2 teaspoon red pepper flakes to the sauce. Use hot Italian sausage for extra heat. The cream cheese still mellows the spice, so it stays balanced.
• Vegetarian Version: Omit the pepperoni and sausage and add 8 oz sliced mushrooms and 1 cup chopped spinach. Sauté the mushrooms first to release moisture. Cook for the same time; the ravioli will still be delicious.
• Cheese Swap: Replace the mozzarella with provolone or a blend of Italian cheeses. For a sharper flavor, use smoked mozzarella. Keep the cream cheese for its tangy creaminess.
• Add Veggies: Layer 1 cup of sliced bell peppers or zucchini with the ravioli. They will soften during cooking and add color and nutrition. No need to pre-cook them; they will steam in the sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or water to restore creaminess.

Freezer

Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or on the stovetop over medium-low heat with a splash of milk or water until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of milk or water to loosen the sauce. The flavors continue to meld, making it even more delicious the next day.

This recipe can be assembled the night before and refrigerated, then cooked the next day. Add 1 hour to the cooking time if starting from cold.

Alternatively, cook the full dish, let it cool completely, and refrigerate. Reheat individual portions in the microwave or warm the entire pot on low for 2 hours.

Serving ideas

Serve this vodka ravioli as a hearty main course with a simple green salad and crusty bread to soak up the extra sauce.

A sprinkle of fresh parsley or basil adds a bright finish, though the video does not include it. Pair with a glass of red wine or sparkling water for a complete meal.

For a fun twist, serve the ravioli in bowls with extra grated Parmesan on the side. The dish is rich and filling, so a modest portion goes a long way. It also works well for potlucks or family gatherings, as the slow cooker keeps it warm for serving.

Frequently asked questions

Recipe card

Slow-Cooker Vodka Ravioli with Pepperoni and Sausage

Prep 10 minCook 4 hTotal 4 h 10 minServes 8

Ingredients

• 4 oz thick-cut cup-and-char pepperoni
• 1 lb Italian sausage, casings removed
• 25 oz frozen jumbo four-cheese ravioli
• 24 oz pink tomato-vodka cream sauce
• 8 oz cream cheese, softened
• 2 cups shredded whole-milk mozzarella

Instructions

1. Spread the pepperoni and Italian sausage crumbles evenly over the bottom of a 7-quart slow cooker. Arrange the frozen ravioli in a single layer on top, covering the meat as much as possible.
2. Pour the pink tomato-vodka cream sauce evenly over the ravioli, using a spatula to spread it gently so the top is mostly covered.
3. Place the block of cream cheese in the center of the slow cooker, pressing it slightly into the sauce. It will soften and melt as it cooks.
4. Sprinkle the shredded mozzarella over the entire surface, covering the cream cheese and sauce completely.
5. Cover the slow cooker and cook on low for 4 to 5 hours, until the ravioli are tender and the sauce is bubbling around the edges. Do not stir during cooking.
6. Once the sausage is cooked through and the ravioli are tender, stir gently to combine the cheesy sauce. Serve hot directly from the slow cooker or spoon onto plates.

Contains: gluten, milk

Estimated nutrition per serving

Calories

610

Protein

28 g

Carbohydrates

45 g

Fat

36 g

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