Description
Instant Pot or Crockpot ravioli and meatballs with homemade marinara sauce, parmesan and ricotta cheese.
Ingredients
Scale
- 3/4 cup chicken or beef broth
- 1 (14 oz) bag Italian-style frozen meatballs (or homemade fully cooked meatballs)
- 1 (16 oz) bag frozen ravioli
- 1 (28 oz) can crushed tomatoes
- 4 Tbsp butter
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 4 Tbsp shredded parmesan cheese
- 8 Tbsp ricotta or cottage cheese
Instructions
Instant Pot Instructions:
- Pour broth into Instant Pot. Add in the meatballs and then the ravioli. Dump in the crushed tomatoes, butter, onion powder, garlic powder and salt. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Gently stir. Scoop into 4 bowls. Top each bowl with 1 Tbsp of parmesan cheese and 2 Tbsp of ricotta or cottage cheese. Serve and enjoy!
Slow Cooker Instructions:
- Add meatballs, ravioli, crushed tomatoes, butter, onion powder, garlic powder and salt into slow cooker. Stir. (no broth needed for slow cooker version)
- Cover and cook on low for 3-4 hours on on high for 2 hours.
- Gently stir. Scoop into 4 bowls. Top each bowl with 1 Tbsp of parmesan cheese and 2 Tbsp of ricotta or cottage cheese. Serve and enjoy!
- Category: Pasta
- Method: Instant Pot or Slow Cooker