Nutrition
Per 100 g of prepared food
- Protein
- 16.5 g
- Fat
- 12.1 g
- Carbohydrates
- 2.3 g
- Calories
- 185 kcal
- Total dish weight
- 1911 g
- Approximate servings
- 8
Estimated at 250 g per serving.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- 1 jar (24 oz.) chunky pasta sauce
- 1 package (25 oz.) frozen beef-filled ravioli (do not thaw)
- 8 oz. fontina cheese, shredded
- fresh basil leaves, if desired
Directions
- In small bowl, mix ricotta cheese and pesto. Stir in Mozzarella and Parmesan cheese.
- Spray 4-quart slow cooker with cooking spray. Spread 1 cup of the pasta sauce in slow cooker. Layer with half of the ravioli, half the ricotta mixture and 1 cup of the fontina cheese. Top with 1 cup pasta, sauce and remaining ravioli and ricotta mixture. Pour remaining pasta sauce over top.
- Cover, cook on Low-heat setting 3 hours. Sprinkle remaining 1 cup fontina cheese ove ravioli.
- Cover, cook 30 minutes longer or until ravioli is tender. Garnish individual servings with basil.
Tip
Drain very moist cottage cheese or ricotta first so the casserole sets with a tender texture.