Ravioli in the Crock Pot

• 1 medium onion, finely chopped (divided into thirds)
• 2 (25 ounce) packages frozen beef ravioli
• 2 garlic cloves, minced
• 3 teaspoons dried basil
• 2 teaspoons dried red peppers
• 1 12 cups thick sliced white mushrooms
• 1 medium zucchini, sliced 1/4 inch thick
• 1 lb mozzarella cheese, thinly sliced
• 1 (6 ounce) canlarge pitted black olives, sliced in half
• 1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, julienne cut with herbs
• 1 (15 ounce) can tomato sauce
• 12 cup grated parmesan cheese
• 1 cup water

1. Spray a large crock pot with oil spray, bottom and sides.
2. Pour 1/2 cup water into bottom.
3. Sprinkle in 1/3 of the diced onions.
4. Add one package of the Raviolis.
5. Next in order - Sprinkle another 1/3 onion, 1 clove minced garlic, 1 tsp dried basil, 1 tsp red peppers, 3/4 cup mushrooms, half each; olives, zucchini.
6. Drizzle half oil from sun-dried tomatoes over all and add half the tomatoes.
7. cover with half the cheese.
8. Repeat steps 3 - 7.
9. last pour tomato sauce over the top plus 1/2 cup water.
10. Sprinkle remainder basil and parmesan cheese.
11. Cover and cook on high 4-5 hours.
12. Serve with additional parmesan cheese if desired.

onion, frozen beef ravioli, garlic, basil, red peppers, white mushrooms, zucchini, mozzarella cheese, black olives, tomatoes, tomato sauce, parmesan cheese, water

Taken from www.food.com/recipe/ravioli-in-the-crock-pot-301275 (may not work)