Baked Ravioli with Vodka Sauce

Baked Ravioli with Vodka Sauce
Baked Ravioli with Vodka Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Vodka Sauce

  • 1/4

    cup unsalted butter

  • 1

    medium-sized yellow onion, diced

  • 5

    cloves of garlic, minced

  • 1 1/2

    cups vodka

  • 2-28 ounce cans of crushed tomatoes

  • salt and 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

Directions

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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