Ravioli alla Vodka

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Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/4 cup onion chopped finely
  • 1 clove garlic minced
  • 1/4 cup vodka
  • 1/4 cup tomato paste
  • 1/4 cup chicken or vegetable broth
  • 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

Preparation

  1. 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.
  2. Stir in the garlic and cook for about 30 seconds.
  3. Add the vodka and let it bubble for 30 seconds or so.
  4. Add in the tomato paste, chicken broth, and cream, and stir until thoroughly combined.
  5. Once it starts to bubble, stir in the ravioli.
  6. Cover the pan and reduce the heat to medium-low. Cook it for 5 minutes with the lid on.
  7. 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.
  8. 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. 

Source: Salt and Lavender – Ravioli alla Vodka