Ravioli alla Vodka
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.
Servings: 4
Ingredients
- 1 tablespoon 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
Calories: 686kcal | Carbohydrates: 53g | Protein: 19g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 945mg | Potassium: 243mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1300IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 12mg
