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Baked Ravioli with Vodka Sauce

Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Servings: 8

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

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!