MAKE THIS DISH IN THE SLOW COOKER AND ADD THE RAVIOLI AT THE END FOR A SUPER EASY DINNER!
25 oz cheese ravioli prepared as directed
14 oz hot Italian sausage (I used turkey sausage to cut the fat)
1 1/2 c sliced fresh mushrooms
1 onion, chopped
1 (28 oz) can diced tomato with basil and garlic
1 (7.5oz) jar marinated artichoke hearts, drained and quartered
4 oz Gorgonzola crumbles
Place sausage, mushrooms, onions, tomatoes and artichoke in slow cooker. Cook on LOW 5-6 hours. Cut up sausage. Cook ravioli, drain and add to slow cooker. Serve in bowls topped with Gorgonzola and Parmesan cheeses.
FOR THICKER SAUCE ADD 1/4 C TOMATO PASTE NEAR THE END OF COOKING WHILE BUBBLING.
SERVE WITH A BIG SALAD AND SOME WHOLE GRAIN ROLLS.