Crockpot Four-Cheese Ravioli
Serving Size / Yield
- 2 C. all-purpose flour
- 1 pinch sea salt
- 1 tsp. olive oil
- 2 eggs
- 1 1/2 T. water
- 1 jar pasta sauce of your choice
- Ravioli Filling:
- 1 (8 oz.) container ricotta cheese
- 1 (4 oz.) package cream cheese, softened
- 1/2 C. shredded mozzarella cheese
- 1/2 C. provolone cheese, shredded
- 1 egg
- 1 1/2 tsp. dried parsley
- Egg Wash:
- 1 egg
- 1 T. water
Combine the flour and salt together on a flat work surface and create a well. Take out a small bowl and beat together the oil, eggs, and water. Pour half of this egg mixture into the well. Use one hand to mix the egg with the flour and use the other to keep the flour in place. Add the remaining egg mixture and knead for around 10 minutes, which is when the dough should be formed. You can add more flour if the dough feels sticky. When finished form the dough into a ball, wrap in plastic, and refrigerate for one hour.
When the dough is in the refrigerator begin creating the filling. Take out a bowl and mix together the cheeses, egg, and parsley. Beat the egg with the water in a separate bowl to create the egg wash. Roll out the refrigerated dough into two thin sheets. Brush the egg wash over the pasta sheets. Begin to drop the pasta filling onto the dough one to two tsp. at a time. These teaspoonfuls should be one-inch apart from one another. Cover this ravioli filling with the top pasta sheet. Press out the air around each portion of the cheese filling and then press firmly to seal. Use a knife to create the individual ravioli and make sure the edges are sealed.
Store the ravioli in your refrigerator until they are ready to be cooked. Take out your crockpot and place a small amount of the pasta sauce into the bottom of it. Top with the frozen prepared ravioli. Pour the remaining sauce on top. Carefully stir to combine. Cook on high for three hours. If you want you can add cheese during the last half hour of cooking. Serve when finished.