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This ravioli alla vodka recipe is easy to make and has a signature silky and irresistible tomato vodka sauce! It’s a one pan pasta that’s both convenient and restaurant quality.
You may also like my Creamy Tuscan Ravioli (One Pan, 15 Minutes!) next.
Why you’ll love it
If you’ve never tried it before, vodka sauce does not taste of alcohol. It cooks off and reveals a complex, luxurious quality that’s unique to this particular sauce. The richness of cream, natural sweetness of tomatoes, and warmth from the vodka is an amazing combo.
Making homemade vodka sauce is very simple, and pairing it with store-bought cheese ravioli makes it next-level delicious. It’s ready in just 20 minutes for a fabulous meatless main or decadent side dish. This recipe is based on my reader favorite Penne alla Vodka.
What you’ll need
- Olive oil and butter – for sautéing
- Onion and garlic – I like sweet (Vidalia) onions
- Vodka – you don’t need to buy a top-shelf variety. I recommend a smooth, clean one like Absolut.
- Tomato paste – be sure to use the kind in a tube vs. a can; it’s double concentrated for more flavor
- Broth – use either chicken or vegetable for more savory depth
- Heavy cream – it’s what gives the sauce its richness and velvety texture
- Ravioli – I recommend using Rana four cheese ravioli. The cheesy filling is so good with this vodka sauce. Find it in the refrigerated pasta section!
- Basil – this pop of freshness and contrast is tomatoes’ best friend
Helpful tips
- Yes, the ravioli cooks right in the sauce. The starch that’s released helps to thicken it up!
- This dish is quite rich and makes four smallish portions or two larger ones if you want to serve it by itself.
How to make ravioli alla vodka
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Heat up the oil and butter in a skillet, then sauté the onions until softened. Stir in the garlic, and cook until fragrant. Add in the vodka, and let it bubble for half a minute. Stir in the tomato paste, broth, and cream until combined.
Let it come to a bubble, then add in the pasta. Cover, then simmer, giving it a stir after a few minutes. Continue cooking until thickened to your liking and the ravioli is cooked. Season with salt & pepper, and serve with basil and parmesan if using.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- A garlic press makes it easy to mince garlic without peeling the cloves, and this butter dish has measurement markings on it.
- Here are the angled measuring cups pictured.
- If you’re topping this with fresh parm, grate it from a block with a Microplane zester and store the rest in a cheese keeper.
Substitutions and variations
- I’d caution against any substitutions to the sauce, especially the cream. Anything with a lower fat content is liable to curdle due to the tomatoes, and it won’t taste as intended either.
- You can always stir in some spinach or rotisserie/leftover Easy Baked Chicken Breast near the end for some greens and protein if you wish.
- Add some red pepper flakes for a gentle warmth/kick.
What to serve with vodka ravioli
- As a side dish, serve with these Easy Pan Seared Pork Chops or Chicken Milanese.
- A salad goes well with this one pot ravioli. Try a big Caesar salad with my 10-Minute Caesar Dressing and homemade Garlic Croutons. This Parmesan Arugula Salad is another great option. The peppery arugula really complements the creamy sauce.
- Go all out with my Extra Cheesy Garlic Bread, or serve some fresh crusty bread with olive oil/balsamic vinegar for dipping.
Leftovers and storage
- This ravioli isn’t as good reheated, so I recommend eating it right away, but leftovers will keep for 3-4 days in the fridge.
- Reheat over a low heat slowly until warmed through.
- I don’t recommend freezing leftovers.
More easy pasta recipes
If you made this one pan ravioli with vodka sauce, please leave a star rating and review below! I also love featuring readers’ S&L creations on my Instagram stories.
Ravioli alla Vodka
Ingredients
- 1 tablepsoon olive oil
- 2 tablespoons butter
- 1/2 small onion chopped finely
- 1 clove garlic minced
- 1/4 cup vodka
- 1/4 cup tomato paste
- 1/4 cup chicken or vegetable broth see note
- 1 cup heavy/whipping cream
- 1 pound refrigerated cheese ravioli
- Salt & pepper to taste
- 1 small handful fresh basil chopped, optional, to taste
- Freshly grated parmesan cheese optional, to taste
Instructions
- Add the oil and butter to a skillet over medium heat. One the butter has melted, add the onion and sauté for about 5 minutes or until softened.
- Stir in the garlic and cook for about 30 seconds.
- Add the vodka and let it bubble for 30 seconds or so.
- Add in the tomato paste, chicken broth, and cream, and stir until thoroughly combined.
- Once it starts to bubble, stir in the ravioli.
- Cover the pan and reduce the heat to medium-low. Cook it for 5 minutes with the lid on.
- Give the ravioli a stir. The sauce should be a bit thicker by now. If it's still too thin for your liking, continue cooking it for another couple of minutes.
- Stir in the chopped basil if using, season the dish with salt & pepper as needed, then serve and sprinkle parmesan on top if desired.
Notes
- You don’t need to boil the ravioli ahead of time. The starch released while the pasta is cooking helps thicken the sauce.
- This recipe serves 2-4 depending what you serve with it. I recommend serving it with a side salad or garlic bread if you want to feed 4 people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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