Slow Cooker French Onion Ravioli
This Slow Cooker French Onion Ravioli is cozy comfort food at its best. Savory beef, tender onions, creamy broth, and cheese filled ravioli come together in the slow cooker for a rich, hearty dinner that feels like something you fussed over all day even though you did not.
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Ingredients
- 1 pound ground beef
- 1 small onion thinly sliced
- 1 packet beefy onion soup mix
- 2 cups beef broth
- 1 cup heavy cream
- 25 ounces frozen cheese ravioli
- 4-6 slices swiss cheese for topping
- Parsley and crispy onions for topping
Instructions
- Step 1: Brown the beef and onion - Heat a skillet over medium heat and add the ground beef and sliced onion. Cook until the beef is browned and the onion is softened. Break the beef up as it cooks so it stays nice and crumbly. Drain off any excess grease so the sauce does not become heavy.
- Step 2: Transfer to the slow cooker - Add the cooked beef and onions to your slow cooker. This is where everything starts coming together, so make sure it is evenly spread out.
- Step 3: Build the sauce - Sprinkle in the beefy onion soup mix, then pour in the beef broth and heavy cream. Stir everything together until well combined. At this point it already smells pretty incredible.
- Step 4: Slow cook the base - Cover and cook on low for about 3 hours. This gives the flavors time to meld and the sauce to develop that deep savory taste.
- Step 5: Add the ravioli - Gently stir in the frozen cheese ravioli, making sure they are submerged in the sauce. Be careful here so you do not tear them.
- Step 6: Finish cooking - Cover again and cook for another 30 to 40 minutes, just until the ravioli are tender. Give it a gentle stir once if needed.
- Step 7: Add the cheese and serve - Lay the swiss cheese slices over the top. Cover for a few minutes until the cheese melts. Sprinkle with parsley and crispy onions if using, then serve warm.
Notes
Substitutions
- Ground turkey instead of beef: A lighter option that still works well with the onion flavors.
- Half and half for heavy cream: Slightly lighter but still creamy.
- Refrigerated ravioli: Can be used, just reduce the final cook time slightly.
Variations
- Add mushrooms: Sliced mushrooms add extra depth and pair beautifully with the onion flavor.
- Extra cheese lovers: Sprinkle shredded mozzarella or provolone along with the swiss.
- Swap the pasta: Cheese tortellini works great if that is what you have on hand.
Tips and Tricks
- Stir gently after adding ravioli: This keeps them from breaking apart.
- Thicken the sauce if needed: A small cornstarch slurry can help if the sauce feels thin.
- Let it rest before serving: A few minutes off the heat helps the sauce thicken naturally.
- Do not overcook the ravioli: Once tender, they are ready to eat.
Serving Ideas
- With a simple green salad: Something crisp balances the richness.
- Garlic bread on the side: Perfect for soaking up extra sauce.
- Steamed green beans or broccoli: A fresh vegetable keeps the meal balanced.
- As a one bowl dinner: Sometimes it is perfect just as it is.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store in an airtight container for up to 3 days.
- Reheat gently: Warm on the stove or microwave with a splash of broth or cream.
- Make ahead friendly: The sauce base can be made ahead and refrigerated, then reheated before adding ravioli.
Private Notes
Servings: 6 servings
