Ravioli Rose Pie

Name: Ravioli Rose Pie
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 servings
Ingredients: Kosher salt; Three 9-ounce packages fresh round cheese, chicken or meat ravioli; 2 tablespoons unsalted butter, melted; 3/4 cup freshly grated Parmesan; Nonstick cooking spray; 1 cup marinara sauce; 12 ounces low-moisture whole-milk mozzarella, sliced 1/4 inch thick; 12 small sun-dried tomatoes packed in oil, drained (about 1/2 cup)

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Level: Easy

Total: 55 min (includes cooling times)
Active: 15 min

Yield: 6 to 8 servings

The fun of this eye-catching recipe is that you can adapt it to whatever ravioli flavor and color you like. Use sun-dried tomato for a red rosette; try spinach for a holiday table.

Level: Easy

Total: 55 min (includes cooling times)
Active: 15 min

Yield: 6 to 8 servings

Ingredients

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Kosher salt

Three 9-ounce packages fresh round cheese, chicken or meat ravioli

2 tablespoons unsalted butter, melted

3/4 cup freshly grated Parmesan

Nonstick cooking spray

1 cup marinara sauce

12 ounces low-moisture whole-milk mozzarella, sliced 1/4 inch thick

12 small sun-dried tomatoes packed in oil, drained (about 1/2 cup)

Directions

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23m Easy 96%

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Special equipment:

a 9-inch pie dish

Preheat the oven to 375 degrees F.
Bring a large pot of generously salted water to a boil and cook the ravioli according to the package directions. Toss with the butter in a large bowl. Let sit until cool enough to handle, about 10 minutes. Sprinkle with the Parmesan and toss to coat.
Grease a 9-inch pie dish with nonstick cooking spray. Spread 1/4 cup of the marinara on the bottom of the prepared dish. Standing the ravioli on their sides, shingle the pasta around the edge of the pie dish until you have completed a circle. Inside the ravioli circle, shingle alternating pieces of mozzarella and sun-dried tomatoes until you have a second circle. Repeat the circles, alternating ravioli with the mozzarella and sun-dried tomatoes, until the pie dish is filled. Curl a ravioli around a piece of mozzarella and tuck it in the center.
Bake the pie until the mozzarella is melted and the pasta is slightly toasted, about 15 minutes. Let cool for 15 minutes then slice and serve with the remaining marinara sauce.