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.