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What do do when ravioli gets Mushy in Crockpot?

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For an emergency potluck dinner, turned to my new eLume Crock-Pot for what seemed like the most impossibly easy recipe ever - ravioli. Impossible b/c it's likely not possible for ravioli to not get mushy...

After consulting several recipes online, I used 4 packages frozen ravioli and 3 jars high-quality Sonoma Valley pasta sauce, but with an hour to go (4 hours, low) the ravioli are mushy. HELP! Any rescues you could recommend at this time? Thank you!!

(Btw, don't trust Crock-Pot. I went with the eLume b/c Cooks Illustrated had recommended it as its highest rated crockpot, but was suspicious when Crock-Pot lowered its price. I double checked and asked them more than once if they weren't going to come out with a new Crock-Pot in the coming months. They said no, but today I found out they did come out with a new one that allows for programmable starts. =( )

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  1. Thanks for replying, Terrie, but I couldn't read your message. What did it say?

    1 Reply
    1. re: wahine88

      I'm sorry, wahine -- I originally replied that I thought you couldn't fix your problem and was suprised that any recipe for ravioli in a crockpot for 4 hours could work. But, then I hoped someone else could give you a truly helpful answer to save you and deleted my reply because it wasn't helpful.

      Good luck!

    2. Since ravioli are supposed to be gently boiled in water, I can't imagine doing them in the crockpot without disasterous effects. It's hard to believe that there are actually recipes for such a nightmare. Sorry, I can't think of a thing to do with this other than throw it out.

      2 Replies
      1. re: c oliver

        I didn't think it was possible either, but there are a lot of recipes online that swear that their ravioli don't turn mushy. I don't get it, and am not sure what to do now...

        1. re: wahine88

          Throw it out! Get some take and bake pizzas at Papa Murphys. Not joking. That dish is a mess. Doing anything to it is just throwing good money after bad.

      2. Unfortunately, there's really nothing to be done for it. Honestly, if you've read recipes that assure you it works - well, I'd say those recipes are full of something and not tasty ravioli.

        Sadly, I think you will have to chuck the whole thing.

        1 Reply
        1. re: Violatp

          Well said Violatp!

        2. Get in your wayback machine.

          Go back to two minutes before you put ravioli in the crockpot.

          Fail to put ravioli in the crockpot.

          1. I doubt this will help, but...

            Do you have any Italian sausage links? I'd slice them up and saute them til brown to add some body to the dish.

            Meantime, get the ravioli OUT of the pot and as much sauce as possible, and put it in a baking dish. A big shallow one if you have it.

            Put the ravioli in a dish, bury cooked sausage chunks liberally in the dish among the ravs.

            Do you have any cheese? Breadcrumbs? Mix a half a cup of breadcrumbs with a couple tbs. melted butter, and a half cup of shredded cheese (sharp cheddar, whatever). spread over the top of the casserole.

            Put it under the broiler and watch it...take it out when the top begins to brown/cheese bubbles.

            Now you'll have mushy ravs with interspersed texture, worth a shot.

            Everyone fails in the kitchen, sometimes. Live and learn.

            8 Replies
            1. re: pinehurst

              Thanks for such a thoughtful reply!!

              1. re: wahine88

                Please realize that none of us are being 'unnice' to you. But there simply times one needs to cut their losses and I think this is one of them. As was said, we all have failures and I consider this a biggie :) but I've had bigger! At least it was just a potluck and not Thanksgiving dinner. When you show up with the take and bake pizzas or the grocery store chicken, you can regale your friends with this story. Onward and upward :)
                PS: I just took a cooking class yesterday and, more than once, our teacher reminded us "It's just food, people." Good advice.

                1. re: c oliver

                  That's exactly what I was thinking. I wouldn't waste any more time, money, or energy on it. Chalk it up to kitchen experience.

                  1. re: c oliver

                    Agreed. Just a few months ago, I also had to throw away a panful of baked ziti. Not sure what happened other than using different brands of things than I normally do, but it was gross. I tried to shoulder through it, but it was useless.

                    Made me sad to throw it all away, but it was totally mushy, bland, and basically inedible.

                2. re: pinehurst

                  I appreciate your explanation and effort posting, Terrie.

                  1. re: pinehurst

                    Yeah, I have no idea how those many recipes online work... The only thing they did that I didn't do is add more tomato sauce or diced tomatoes. But once I reached my max fill line, I stopped with liquid being only (albeit high quality) pasta sauce.

                    1. re: pinehurst

                      I was going to suggest baking it, as well. I like your additions to it.
                      Being the cheapskate that I am, I would definitely try baking it dry before I gave up and tossed the whole thing. Ravioli in a crockpot is just a bad, bad idea.

                      1. re: jmcarthur8

                        Baking it dry, IMO, would just make the ravioli worse. Then they'd be dried out and mushy :)

                        Okay, OP it's been two hours since you posted and the "dish" was supposed to cook another hour. What DID you wind up doing ?!?!?!?

                    2. I agree with the others. When it only takes minutes to cook ravioli, I wouldn't dream of putting it in a slow cooker.
                      Sorry, but I don't think there is much to do.
                      Picking up deli chicken on the way to your event is a good idea.

                      1. Googled and here's a recipe I found:

                        http://www.bettycrocker.com/recipes/s...

                        It's just not going to work. I MIGHT could see heating up a sauce, cooking the ravioli, draining, putting a little oil on to help with not sticking and putting all the cooked, warm components in a SL on warm --- just for serving. MIGHT.

                        1. Wouldn't it take about 15 minutes to reheat frozen ravioli in sauce ? 4 hours in a crockpot sounds like disaster.

                          Some people like mushy pasta so I would either serve it as is or buy pizza. Or if you have enough time redo the whole thing on the stovetop.

                          1. Not possible for ravioli to get mushy? Where did you hear that one?

                            1. I can't imagine why anyone would put ravioli in a crockpot. It cooks in minutes, it has no business cooking for hours.

                              1. Maybe you can toss the ravioli and save the sauce. Pick up a package of meatballs and simmer in the sauce. Or just cook up some new pasta and still use the sauce.

                                1 Reply
                                1. re: seamunky

                                  I just don't think it's possible to "un-mush" pasta. If there is, I want that info NOW!!!

                                2. yeah...hit them with the emersion blender so you make pink slop, and then taste it, and chuck it...
                                  We all miss sometimes....try it again, but not in the crock pot and I will be over with my parm/reg...and red Merlot for dinner..