Kale Ravioli

Serves 4 to 6. Recipe is by Julie Kay.

1 (18-ounce) packages of ready-to-cook ravioli

2 cups kale

1 (8-ounce) package fresh mushrooms, sliced

1 large onion, chopped

1 (23.7-ounce) pasta sauce

¼ cup fresh thyme

1/3 cup shredded Parmesan, Romano and asiago cheeses, optional

1. Put ravioli into slow cooker. Add kale, mushrooms, onion, pasta sauce and fresh thyme.

2. Cook on Low for 3 to 4 hours. Sprinkle with shredded cheese, if desired, and serve.