Grease the slow cooker with non-stick spray or a little olive oil.

Spread a thin layer of Alfredo sauce at the bottom of the slow cooker.

Layer half of the frozen cheese ravioli over the sauce.

In a bowl, mix the cooked shredded chicken with some of the Alfredo sauce.

Spread half of the chicken and sauce mixture over the ravioli.

Add dollops of ricotta cheese on top of the chicken layer.

Sprinkle half of the shredded mozzarella and Parmesan cheese over the ricotta.

Sprinkle half of the Italian seasoning over the cheese layer.

Repeat the layers with the remaining ravioli, chicken mixture, ricotta, mozzarella, Parmesan, and Italian seasoning.

Cover and cook on low for 4-6 hours, or until the cheese is melted and bubbly.

Garnish with fresh parsley before serving, if desired.

For a vegetarian version, replace the chicken with sautéed spinach or mushrooms. If you prefer a bit of heat, add a pinch of red pepper flakes to the Alfredo sauce. If a slow cooker is unavailable, you can layer the ingredients in a baking dish and bake in a preheated oven at 350°F (175°C) for about 30-40 minutes, or until the cheese is golden and bubbly. Feel free to experiment with different types of ravioli, such as spinach and cheese, for added flavor.