1. In 10-inch skillet, heat oil over medium heat. Cook onion and
garlic in oil about 4 minutes, stirring occasionally, until onion is
tender. Stir in spaghetti sauce, tomato sauce and Italian seasoning.
2. Place 1 cup of the sauce mixture in bottom of 5- to 6-quart slow
cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese.
Top with remaining package of ravioli; top with remaining 1 cup
cheese. Pour remaining sauce mixture over top.
3. Cover and cook on low heat setting 5 to 7 hours or until ravioli
are tender. Sprinkle with parsley.
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