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Crockpot Ravioli Lasagna with Sausage and Zucchini
Andre Lewis

Crockpot Ravioli Lasagna with Sausage and Zucchini

Ravioli gives you filled pasta layers without a separate ricotta mixture to spread between sheets. Brown the sausage into small crumbles and roast the zucchini until its surface looks dry, because their flavor is useful but a slick of fat or vegetable water is not. Hand-crushed tomatoes make a slightly uneven sauce that settles around the filled pasta. Keep the layers loose enough for sauce to reach the ravioli edges, and begin checking before the longest listed time if your cooker runs hot. The finished dish should scoop gently with the ravioli still intact rather than collapse into loose filling and torn wrappers.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 medium zucchini about 10 oz, cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp fine salt divided
  • 1 lb mild Italian pork sausage casings removed
  • 2 garlic cloves minced
  • 1 can 28 oz whole peeled tomatoes with juice, crushed by hand
  • 1/2 cup water
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1 tsp butter for the cooker
  • 24 oz refrigerated cheese ravioli
  • 6 oz low-moisture mozzarella shredded
  • 2 tbsp finely chopped fresh basil

Method
 

  1. Heat oven to 425°F. Toss zucchini with oil and 1/4 teaspoon salt on a sheet pan and roast for 20 to 25 minutes, turning once, until browned and fairly dry.
  2. Meanwhile, brown sausage in a skillet over medium heat for 8 to 10 minutes, breaking it finely, until 160°F. Drain excess fat, add garlic for 1 minute, then stir in tomatoes, water, oregano, pepper and remaining salt and simmer for 8 minutes.
  3. Butter a 6-quart slow cooker and spread 3/4 cup sausage sauce over the bottom. Layer half the uncooked refrigerated ravioli, half the zucchini, half the remaining sauce and half the mozzarella.
  4. Repeat the layers with the remaining ravioli, zucchini, sauce and cheese, covering all exposed pasta edges. Cover and cook on low for 2 to 2 1/2 hours, checking after 90 minutes, until the ravioli centers are tender and the filling reaches 165°F.
  5. Switch off, uncover and rest for 10 minutes. Fold the chopped basil lightly into the top sauce and divide into six portions with a wide spoon, keeping the filled pasta pieces whole.