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Reagan’s Rockin Ravioli


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 2 minutes (plus 5 minute NPR)
  • Total Time: 17 minutes
  • Yield: 4-6 servings 1x

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:

  1. 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.
  2. 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.
  3. 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:

  1. Add meatballs, ravioli, crushed tomatoes, butter, onion powder, garlic powder and salt into slow cooker. Stir. (no broth needed for slow cooker version)
  2. Cover and cook on low for 3-4 hours on on high for 2 hours. 
  3. 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