Instant Pot Instructions:

1. Chop the spinach well and add it to a mixing bowl. Stir the pesto in with the spinach. 
2. In a oven safe dish* that fits inside your Instant Pot layer the following ingredients twice: ½ cup alfredo sauce, half of the spinach mixture, half of ravioli. Spread any remaining alfredo sauce on top.
3. Pour 1 cup of water into the bottom of your Instant Pot. Place plan with ravioli on top of a trivet with handles*. Lower the trivet and pan into the Instant Pot. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When the time is up let the pot sit for 5 minutes and then move valve to venting. Remove the lid. 
5. Sprinkle the mozzarella cheese on top and let melt. Use a spoon to scoop deep to get all the layers and serve garnished with a bit of parmesan and fresh basil.

Slow Cooker Instructions:

1. Chop the spinach well and add it to a mixing bowl. Stir the pesto in with the spinach. 
2. In your slow cooker layer the following ingredients twice: ½ cup alfredo sauce, half of the spinach mixture, half of ravioli. Spread any remaining alfredo sauce on top.
3. Cover and cook on low for 4 hours or on high for 2-3 hours. 
4. Sprinkle the mozzarella cheese on top and let melt. Use a spoon to scoop deep to get all the layers and serve garnished with a bit of parmesan and fresh basil.