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Cheese Ravioli with Vodka Sauce Recipe

Italian-American · Main course · 25 min total

A quick and indulgent weeknight dinner featuring tender cheese ravioli tossed in a creamy, slightly tangy vodka sauce. This recipe uses store-bought ravioli for convenience without sacrificing flavor.

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 cup vodka
• 1 can (28 ounces) crushed tomatoes
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• 1 pound cheese ravioli (fresh or frozen)
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. Meanwhile, in a large skillet over medium heat, heat olive oil. Add garlic and cook until fragrant, about 1 minute.
3. Carefully pour in vodka (it may splatter) and let simmer until reduced by half, about 2-3 minutes.
4. Add crushed tomatoes and red pepper flakes (if using). Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. Reduce heat to low and stir in heavy cream and Parmesan cheese until smooth. Season with salt and pepper.
6. Add drained ravioli to the sauce and toss gently to coat. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
7. Serve immediately, garnished with fresh basil.

Tips

• For a lighter version, use half-and-half instead of heavy cream.
• This sauce also works well with penne or spaghetti.
• Leftover sauce can be stored in the refrigerator for up to 3 days.

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