In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat, stir in pasta sauce and garlic powder, and simmer for 5 minutes.

Spread a thin layer of meat sauce in the crockpot, layer half of the frozen ravioli on top, followed by more sauce. Repeat layers with the remaining ravioli and finish with sauce on top.

Sprinkle mozzarella, cheddar, and optional Parmesan cheese over the top layer of sauce.

Cover and cook on low for 4-5 hours or high for 2-3 hours, until ravioli are tender and cheese is bubbly.

Remove the lid and let it rest for 10-15 minutes before serving.