Ingredients

· 500g ground beef

· ½ medium onion chopped

· Salt as needed

· Freshly ground black pepper

· 2 cloves garlic minced

· 1 jar marinara

· 1 package whole milk ricotta

· 1 egg

· 1 cup freshly grated Parmesan

· ¼ cup freshly chopped basil

· 1 teaspoon garlic powder

· 2 packages frozen cheese ravioli

· 2 cup shredded mozzarella

Method

Heat a large skillet over medium-high heat. Cook and stir onion, beef, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, five to seven minutes. Drain and discard grease. Stir pasta sauce, basil, and marinara into ground beef mixture. Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used. Cook on low for three to five hours. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to one hour more.