Recipes That Crock: Crockpot Pesto Ravioli {#RecipesThatCrock #SeasonalSolutions #CollectiveBias #ad}

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In the fall more than ever, there is nothing I love more than sitting down at the dinner table to a warm, hearty home-cooked meal.

Still, I must admit, some days that's tough to do. Fall is a busy season- always somewhere to be or something to do. Personally, my kids and I love spending these beautiful fall days outside. The weather is the perfect blend of not too hot, but not freezing, and you won't find anything more beautiful than fall in the midwest. We want to come in and relax--- not slave over a hot stove! Aside from that, my husband works long hours and is often home long past normal dinner hours. If you've ever tried preparing a fancy meal with little ones around, you know that it can be rather difficult.

Is it any wonder that busy moms like myself swear by their crockpots. Toss it in the morning and by the time dinner rolls around you're good to go. Needless to say, I'm always on the hunt for delicious new crockpot recipes.

Recently, I asked for favorite crockpots meals via social media. There were some great ideas listed but I found that the majority fit into one of two catergories--- a pot roast or a soup. Now, don't get me wrong both are staples in our home too, but I also like to mix it up a bit too. So I went down to my local Meijer to pick up the ingredients for one of my personal favorite crockpot meals.

Crockpot Pesto Ravioli

• 1-2 Cans Hunt's® Diced Tomatoes
• 1 Bag Frozen Ravioli
• Pesto Sauce
• Parmesan Cheese
• Pam Olive Oil Pump Spray

1. First up prepare your crockpot by spraying with Pam Olive Oil Pump Spray. As much as I love cooking in my crockpot, I dread the clean-up, so this will keep the food from sticking! These sprays are great for this, as the pump allows you better control of how much you use and features just three simple ingredients with no artificial colors or flavors to worry about.
   
   
2. Now that you're prepped, add in the ravioli. Being a vegetarian, I use a simple cheese, but you can mix this up if you'd like. You can also substitute the ravioli for tortellini, if preferred.
   
   
3. Cover the pasta with your pesto sauce. You can use your favorite store bought, or make your own. How much you need will really depends on both the size of the container, and your personal preferences, but you WILL want the pasta covered.
   
   
4. Slightly drain your tomatoes. I like to leave a little bit of liquid in there to keep it from drying out, but not so much that it makes the sauce runny. Use 1-2 cans again depending on your preferences. I typically use two.
   
   
5. Finally sprinkle on some Parmesan cheese and mix well. I'm not one for measurements, but typically just a few big shakes to start, and then add more later on in cooking and before serving. 
6. Cook on low for about 4-5 hours or until the ravioli is tender. (Cooking times will vary by crockpot.)
   
   

This meal is so delicious and hearty that everyone will be asking for more. We RARELY have leftovers in my house, but when we do, it reheats very well too. Serve it up with a delicious side salad with Wish-Bone® Dressing and you have super easy dinner, done in no time at all!

Looking for more great 'recipes that CROCK'? Meijer and Conagra have you covered. Head on over here for more great crockpot inspiration. And if that's not enough, you can find even MORE recipe inspiration here.


What's your favorite crockpot recipe on the 'recipes that crock' page? Or do you have another go to favorite? I'd love to hear all about it in the comments below.