Ravioli and Capicolla Pie

By carvalhohm

Ingredients

• 1 (20-ounce) package frozen cheese ravioli (see Note)
• 1/2 cup prepared pesto sauce
• 1 (2-ounce) jar roasted peppers
• 1/4 cup grated Parmesan cheese, plus 1 tablespoon
• 1/4 pound thickly-cut capicolla, coarsely chopped (Italian Cold Cut Salume)
• 1/2 cup (2 ounces) shredded mozzarella cheese

Details

Servings 4
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350 degrees. Cook and drain ravioli according to package directions.

In large bowl, combine pesto, peppers, 1/4 cup Parmesan cheese, and capicolla. Add ravioli and toss until evenly coated.

Place in 9-inch deep-dish pie plate and top with mozzarella cheese. Cover loosely with aluminum foil and bake 20 to 25 minutes, or until heated through and the cheese is golden.

Top with remaining Parmesan cheese just before serving.

Notes:

Any type of ravioli can be used - fresh or frozen, and filled with meat, vegetables, or cheese blends.