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RAVIOLI - VODKA - Baked Ravioli with Vodka Sauce
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| Baked Ravioli with Vodka Sauce Yield 8 Ingredients For the Vodka Sauce | |
| 1/4 cup | unsalted butter |
| 1 medium-sized | yellow onion, diced |
| 5 cloves | garlic, minced |
| 1 1/2 cups | vodka |
| 2-28 ounce cans | crushed tomatoes |
| salt | |
| black pepper | |
| 1 teaspoon | granulated sugar |
| 1 teaspoon | dry oregano |
| 1 teaspoon | dry thyme |
| 1/2 teaspoon | crushed red pepper |
| 3/4 cup | heavy cream |
| 1 tablespoon | fresh basil, chopped |
| 1 tablespoon | fresh parsley, chopped |
| For the Baked Ravioli | |
| 1 20-ounce bag | frozen cheese ravioli, boiled per manufacturer's instructions |
| 1 cup | grated mozzarella cheese |
| 1/4 cup | grated parmesan cheese |
| parsley, chopped, for garnish | |
Instructions
In a dutch oven, melt the butter over medium-high heat. Add the yellow onion and cook until tender, about 6-7 minutes. Add the garlic and cook for an additional minute. Add the vodka, and cook until reduced by half, approximately 7-8 minutes. Add the crushed tomatoes (juice and all). Bring to a boil and then reduce to a simmer. Add salt and pepper, granulated sugar, oregano, thyme and crushed red pepper. Cover and simmer for 20 minutes.
In batches, transfer the sauce to a blender or food processor. Puree until smooth. Be careful, as the sauce is very hot. Cover the blender with a towel and hold as you blend. Transfer the sauce back to the dutch oven, and heat over medium-low heat. Add the heavy cream, basil and parsley. Stir to combine. Continue to cook for 5 minutes. Remove from heat and set aside.
Preheat your oven to 350 degrees F and spray an 9x13in baking dish with a non-stick spray. Layer the cooked ravioli on the bottom of the dish. Top with 2 1/2 cups of the vodka sauce and sprinkle with mozzarella and parmesan cheese. Freeze or refrigerate the remainder of your vodka sauce.
Bake the ravioli for 8-10 minutes or until the top is bubbly and melted.
Remove from the oven and garnish with parsley. Serve immediately and enjoy!
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