Ravioli Rose Pie

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
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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 grated Parmesan

Nonstick cooking spray, for the pie dish

1 cup marinara sauce

12 ounces whole milk mozzarella (not fresh), sliced 1/4 inch thick

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


Special equipment:
a 9-inch pie dish
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Bake the pie until the cheese is melted and the pasta is slightly toasted, about 15 minutes. Cool for 15 minutes before slicing and serving with the remaining marinara sauce.
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