Weary Traveler Casserole–ravioli with ham and parmesan cheese made quick as can be in your Instant Pot. A fast and easy recipe for when you’re too tired to cook!
Weary Traveler Casserole
Are you like me? After sitting all day riding in a car or traveling in an airplane are you super tired and have low energy? It doesn’t make sense because I’m literally sitting all day long. However, whenever I have a travel day I feel totally tired and don’t feel like cooking dinner when I get home. That’s where this Weary Traveler Casserole comes in clutch. It takes minimal effort but you get some tasty comfort food before you call it a night and turn in. Mmm mmm! This is a dump and go recipe with only a 1 minute pressure cooking time. I think you’ll enjoy it!
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon
- Cubed or diced ham
- Refrigerated ravioli–I used mushroom ravioli. You can also use frozen ravioli (same cooking time).
- Frozen peas–my family is not okay with peas so I didn’t add them however I think they would be delicious!
- Milk–or half and half
- Cornstarch
- Shredded parmesan cheese–or grated parmesan
Steps
Pour broth into Instant Pot. Spread out ham into bottom of pot.
Add the ravioli on top of the ham. If using peas dump them on top of ravioli.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute on low minute. When time is up let pot sit for 3-5 minutes and then move valve to venting. Remove the lid.
In a bowl, whisk together the milk and cornstarch until smooth.
Stir the mixture into the pot. Turn Instant Pot to saute setting. Stir until sauce has thickened. Turn off Instant Pot. Stir in the parmesan cheese.
Serve and enjoy!
Notes/Tips
- Serve with a side of roasted broccoli or a green salad.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- This recipe can easily be doubled. Double the ingredients but keep the cooking time the same.
- Try using refrigerated tortellini in the place of ravioli.
- If you love mushrooms saute some mushrooms in a bit of butter before adding in the rest of the ingredients.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with parmesan cheese are Italian Friendship Casserole and I’m sorry casserole.
More Instant Pot Dump and Go Recipes…
Deathly Hungry Casserole
Instant Pot potatoes with a spunky, creamy sauce and bacon crumbles. A hearty and delicious casserole!
Not in the Mood Casserole
Not in the Mood Enchilada Casserole is made with just 3 ingredients and takes literally 5 minutes of prep time. It’s for those days when you’re not in the mood to cook dinner!
Southern Casserole
Instant Pot creamy chicken spaghetti casserole with Ritz cracker topping. An easy recipe that is comfort food to the max.
Exhausted Mom Casserole
A super fast and easy, dump and go Instant Pot one pot meal with potatoes, chicken and vegetables. Perfect for those nights when you’re too tired to cook!
Soccer Mom Soup
Instant Pot or Crockpot broccoli, cheese and bacon soup that only has 5 ingredients! A fast and easy dinner for busy parents.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Weary Traveler Casserole
- Prep Time: 10 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 11 minutes
- Yield: 3–4 servings 1x
Description
Ravioli with ham and parmesan cheese made quick as can be in your Instant Pot. A fast and easy recipe for when you’re too tired to cook!
Ingredients
- 1/2 cup chicken broth
- 1 (6 ounce) package cubed or diced ham
- 1 (10 oz) package refrigerated ravioli (I used mushroom ravioli)
- 1/2 cup frozen peas (optional)
- 1/2 cup milk
- 1 Tbsp cornstarch
- 1/4 cup shredded parmesan cheese
Instructions
- Pour broth into Instant Pot. Spread out ham into bottom of pot. Add the ravioli on top of the ham. If using peas dump them on top of ravioli.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute on low pressure. When time is up let pot sit for 3-5 minutes and then move valve to venting. Remove the lid.
- In a bowl, whisk together the milk and cornstarch until smooth. Stir the mixture into the pot. Turn Instant Pot to saute setting. Stir until sauce has thickened. Turn off Instant Pot. Stir in the parmesan cheese.
- Serve and enjoy!
- Category: Pasta
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This tasted great! One of your easier to put together recipes, and the first time I’ve used low pressure with my IP. I made this as written, but used the entire 13 oz. package of four cheese ravioli with no problems. Thank you as always for these terrific recipes, Karen.
★★★★★
yes it’s so easy! Love this one 🙂 Glad you tried it and liked it too!
Would I cook the Ravioli frozen if I went with that kind?
yep!
This was delicious! I’m always looking for easy to make recipes for when we’re in our RV and this one fits the bill. I was very leery of using only 1/2 cup of broth, but it worked out great.
★★★★★
alright!! I love to hear this
All the recipes sound delicious I can’t wait to make them . Thanks
Thanks Jodi! I hope you enjoy 🙂
Another winner! We used half a bag of frozen spinach & cheese ravioli from Costco, a cup of frozen petite peas. and two cups of frozen leftover ham cubes. We used the parmesan seasoning mix that came with the frozen ravioli, and I stirred in about two tablespoons of heavy cream once the sauce was thickened. We were sad that we did not have any leftovers, as we finished the entire pot at one sitting.
★★★★★
oh yum yum! your version sounds really good!
I have a question…if you didn’t want to use ham, could you use like ring sausage cut in small pieces? Not that much a fan of ham.
Yep! That would be great!
I would think pierogies would work well in this recipe too!
Yes that would be great!
Also, would the amount of broth be the same for the shelf stable kind?
This looks really good! How long, and at what temp setting would you cook shelf stable tortellini?
I am not sure exactly but I would suspect 4 minutes. You’ll need 1 cup of broth for every 4 ounces of pasta you use.
might you have a non-instapot method? this looks delicious. thank you.
an alternative to instapot, slow cooker or stove stop. these receipts sound delicious..
Slow cooker version:
Pour broth into slow cooker add in the ravioli, ham and peas.
Cover and cook on high for 1 hour.
In a bowl, whisk together the milk and cornstarch until smooth. Stir the mixture into the crockpot. Turn to high. Stir until sauce has thickened. Stir in the parmesan cheese.
Serve and enjoy!
This sounds fabulous, except for the mushrooms…allergies prevent us going there, but maybe with a cheese or chicken stuffed? And the peas? Must try!
yes to any kind of tortellini you like!