In a large skillet over medium heat add ground beef, cook until completely brown, about 5 to 7 minutes. During the last 1 minute of cooking add in minced garlic. Drain off remaining fat.

Add spaghetti sauce, pizza sauce, Italian seasoning, black pepper and salt to the skillet. Stir to combine.

In a 6-quart slow cooker add ⅓ of the sauce to the bottom and layer half of the ravioli over the sauce. Sprinkle ⅓ of the cheese over the top. Repeat layer 1 more time; ⅓ of sauce, remaining ravioli, ⅓ of cheese.

Then, evenly spread the remaining sauce over the top and sprinkle the remaining cheese over the sauce.

Place a double layer of paper towels hanging slightly over each side of the slow cooker. This will keep the moisture from dropping down and you’ll get a nicer golden brown topping. Cover and cook on low for 3-4 hours.

Garnish with chopped parsley or basil and enjoy!