Prep the crockpot. Lightly spray the inside of your slow cooker with nonstick spray to prevent sticking and make cleanup easier.

Brown the meat (if using). In a skillet over medium heat, cook and crumble your ground beef or sausage until browned. Drain excess fat. Season lightly with salt and pepper.

Season the sauce. In a bowl, combine your marinara with Italian seasoning and garlic powder. This boosts flavor without extra work.

Start with sauce. Spread about 1/2 cup of sauce on the bottom of the slow cooker to create a nonstick base.

Add the first ravioli layer. Arrange a single layer of frozen cheese ravioli over the sauce. Overlapping a little is okay, but keep it mostly even.

Add mix-ins and cheese. Sprinkle a little cooked meat and/or veggies over the ravioli if using. Spoon small dollops of ricotta (optional) across the layer. Top with a handful of mozzarella and a sprinkle of Parmesan.

Repeat layers. Add more sauce, ravioli, meat/veggies, ricotta (if using), and cheese until you run out. End with a generous layer of sauce and the remaining mozzarella and Parmesan on top.

Cook low and slow. Cover and cook on LOW for 3.5 to 4.5 hours or HIGH for 2 to 3 hours, until the ravioli is tender and the cheese is melted and bubbly around the edges.

Rest before serving. Turn off the heat and let it sit for 10–15 minutes. This helps the layers set so it slices neatly.

Garnish and serve. Sprinkle with fresh basil or parsley. Serve with a simple salad and garlic bread if you like.