Nom, Nom, Nom! Today here at Home Pressure cooking I am sharing how to make a ravioli pie in the Instant Pot. So easy, so quick, and so darn delish. The fun thing with this recipe is you can find so many different kinds of ravioli’s these days are your local grocer. For my recipe I used two variations of ravioli. Both were tri-colored and added a little bit of color to the pie, which I liked. I used a spinach and cheese stuffed ravioli and a Portabella mushroom ravioli. I also used frozen meatballs cut in half and layered those in between my ravioli pie.

Ravioli Pie in the Instant Pot

Make your own variation to your own preference. I am just here to give you the gist:)

Of course for this recipe I used my new blue Insta-Pan

! Oh how I adore this pan and color so much. It makes me smile even just keeping it on the counter as part of my decor LOL.

It works amazing for all dishes though too, not just pretty to look at.

You can find all the recipes I have made to date using the 7′ Springform/bundt pan HERE

Both my husband and son enjoyed the ravioli pie along with a side salad. That’s always the true test. It was filling and satisfying for us all.

If you want to add a layer of ricotta cheese in between that would be fine as well. Then again, I wanted this different tasting than lasagna in the Instant Pot. I wanted to taste the flavors of the ravioli and not be too heavy.

Topped with a marinara Cabernet jarred sauce.

If you choose to use frozen ravioli I would add on an additional 5 minutes cooking time. I bought my ravioli in the fresh/not frozen section of our grocery store.

Ravioli pie in the Instant Pot

Also, keep enough sauce to heat and top your ravioli pie. You are only adding in a layer of sauce in between.

Ravioli Pie in the Instant Pot

Ravioli and meatball pie in the Pressure Cooker

Ingredients
  

  • 1 lb Ravioli ( I used tri color)
  • 10 meatballs cut in half (I used frozen)
  • 1 jar Your favorite jarred sauce
  • Italian seasoning to taste
  • salt and pepper to taste
  • 2 cups Shredded mozzarella cheese

Instructions
 

  • Using a 7′ or 8′ Spring form. First layer the bottom of your pan with jarred sauce ( You may want to wrap the outer bottom of the pan in case of leakage)
    Next layer raviolios on top of sauce as many as you can on the bottom. Do not stack, one single layer. Next a single layer of sliced meatballs on top.
  • Top with a little sauce, seasoning, and shredded cheese. Repeat the layering process in the same exact order until you get to the very top of your pan.
  • Next, add 1 cup of water to the pressure cooker pot. Set pan on a trivet rack with handles for ease of in and out of pot. Set Pot to High Pressure Manual for 15 minutes, and let naturally release for two minutes, then quick release. Remove carefully and set a moment to cool. Top with more sauce and grated cheese if you like. ENJOY!

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