Ravioli rosette cake

Ingredients:

• 3 packages of 250g fresh round ravioli with cheese, chicken or meat
• 2 tablespoons unsalted butter, melted
• 3/4 tbsp. freshly grated parmesan
• 1 tbsp. marinara sauce
• 340 g whole milk mozzarella, sliced ​​0.5 cm thick.
• 12 small sun-dried tomatoes in oil, patted dry (about 1/2 cup)
• Special equipment: pie pan with a diameter of 22 cm.

Preparation:

1. Preheat oven to 190°C.
2. Bring a large pot of water to a boil, season generously with salt, and cook the ravioli according to package directions. In a large bowl, toss the ravioli with the butter. Let them sit until cool enough to handle, about 10 minutes. Sprinkle with Parmesan cheese and toss to coat.
3. Spray a 9-inch (22-cm) pie dish with cooking spray. Spread 1/4 cup marinara sauce on the bottom of the prepared dish. Arrange the ravioli, overlapping slightly, along the sides of the dish to form a circle. Inside the ravioli circle, layer alternating pieces of mozzarella and sun-dried tomatoes until you have a second circle.
4. Repeat the circles, alternating between ravioli with mozzarella and sun-dried tomatoes, until the entire pie dish is filled. Roll the ravioli around a piece of mozzarella and insert it into the center.
5. Bake the pie until the mozzarella is melted and the pasta is lightly browned, about 15 minutes. Let cool for 15 minutes, then slice and serve with the remaining marinara sauce.