Ingredients :

• Fresh or frozen ravioli — This is the base of the dish. Choose cheese (ricotta-spinach, four cheese) or meat according to your preference. Fresh ravioli from the refrigerated section give a more tender texture. Frozen ones work very well too — no need to defrost them beforehand, the slow cooker takes care of it.
• Ground beef — Get beef with 15-20% fat, not the leanest. The fat melts into the sauce and gives it body. Brown it in a pan before adding it — it’s the only real active cooking step and it changes the whole final taste.
• Jarred tomato sauce — Choose a pre-flavored sauce (basil, garlic, slow-cooked tomatoes) rather than a plain sauce. This avoids having to season separately. Two 400g jars are enough for six well-filled servings.
• Ricotta — It provides that creamy layer between the ravioli, just like in a real lasagna. Mix it with an egg and a pinch of nutmeg before using — this gives it structure so it doesn’t break down into small grains during cooking.