Ravioli Alla Vodka Recipe
Ricotta-stuffed, tomato vodka cream sauce, basil, parmesan & asiago cheeses
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Instructions
- 1
Cook the Ravioli
Bring a large pot of salted water to boil. Add the ravioli and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3
Add Tomato and Vodka
Stir in the tomato sauce and vodka. Allow to simmer for about 5 minutes, reducing slightly.
- 4
Incorporate Cream and Cheeses
Lower the heat and stir in the heavy cream, chopped basil, Parmesan, and Asiago cheese. Cook until the cheese melts and the sauce is creamy. Season with salt and black pepper.
- 5
Combine Ravioli and Sauce
Add the cooked ravioli to the sauce, gently stirring to coat the pasta evenly.
- 6
Serve
Serve immediately, garnished with additional basil and grated cheese if desired.
