Ravioli Rose Pie
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 347
- Total Fat
- 22
- Saturated Fat
- 11
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 18
- Cholesterol
- 56
- Sodium
- 883
- Total: 55 min (includes cooling times)
- Active: 15 min
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)
Directions
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.