Simple Spinach Ravioli with Alfredo
Serving Size / Yield
- 1 (10 oz.) pkg. frozen chopped Spinach, thawed
- 2 (16 oz.) jars Alfredo sauce
- 1 (25 oz.) pkg. frozen cheese ravioli
Press the thawed spinach between paper towels to drain. Pour 1 jar of the Alfredo sauce into the bottom of the crockpot and layer the spinach and ravioli over the sauce. Spread the remaining jar of sauce over the pasta and spinach. Pour 1 C. water over the sauce, cover, and cook for 4 to 5 hours on low.