When conference time rolls around and the PTO is looking for volunteers to help provide meals for the teachers on their longest days, I tend to be among the first to sign up. I like cooking for others. And when I do, thoughts of Grandma often come to mind. Grandma was from an era when home cooking was the only way, and she had so many years of experience to her credit. I can’t claim to even be in her league, but I do find myself with a similar urge to share home-cooked food with others.
When my oldest started school, I bought a 6-quart slow cooker to hold big batches, and I am often looking for new ideas for how to fill it. This year I compared several slow cooker pasta recipes and came with a simple version that uses fairly common ingredients. The recipe is too big to make for just my family, but it’s great for a potluck or similar event. Judging by the few remaining bits on the bottom of our slow cooker, it was a big hit with the teachers last week.
Slow Cooker Ravioli
2 packages frozen cheese ravioli (25 oz each)
1 tablespoon olive oil
1 onion diced
28 oz crushed tomatoes
8 oz tomato sauce
3 cloves of garlic, minced
1/4 teaspoon dried sage
1/2 teaspoon dried basil
salt and pepper to taste
freshly grated Parmesan cheese (optional)
Saute onion in olive oil till translucent. Add cooked onion to a large mixing bowl with crushed tomatoes, tomato sauce, garlic, spices, salt, and pepper. Mix well and stir in the frozen ravioli, making sure each piece is coated in red sauce. Transfer to a 6-quart slow cooker. Sprinkle with shredded Parmesan cheese and cook on high for two and a half to three hours, till bubbly and cooked through. Serve with additional grated cheese, if desired.