Baked Ravioli with Vodka Sauce is an indulgent, hearty dish that combines the comfort of cheesy ravioli with the rich, creamy flavor of homemade vodka sauce. The sauce brings a luxurious blend of tomatoes, garlic, and herbs with a touch of vodka, finished with heavy cream for a silky texture. This recipe is perfect for a cozy dinner and is sure to be a hit with family and friends. Best of all, it’s simple to make and can be prepared in advance for easy weeknight meals or special gatherings.
Ingredients:
For the Vodka Sauce:
- 1/4 cup unsalted butter
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 1 1/2 cups vodka
- 2 (28-ounce) cans crushed tomatoes
- Salt and black pepper, to taste
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 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 package instructions)
- 1 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Vodka Sauce: In a spacious skillet or saucepan, heat the butter over medium heat until it melts. Toss in the chopped onion and sauté for about 5 to 7 minutes, stirring occasionally, until it becomes tender and translucent. Then, add the minced garlic and continue to cook for another minute, allowing its aroma to fill the kitchen.
- Add the Vodka: Add the vodka to the pan and allow the mixture to reach a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the alcohol has evaporated and the liquid is slightly reduced.
- Make the Tomato Base: Add the crushed tomatoes, salt, black pepper, sugar, dried oregano, thyme, and crushed red pepper flakes to the pan. Stir well to combine, then reduce the heat and simmer for 20-25 minutes, stirring occasionally to allow the flavors to meld.
- Finish with Cream and Herbs: After the sauce has simmered, stir in the heavy cream, fresh basil, and fresh parsley. Cook for an additional 5 minutes, adjusting seasoning with more salt and pepper if needed. Remove from heat and set aside.
- Assemble the Baked Ravioli: Preheat your oven to 375°F (190°C). Boil the cheese ravioli according to the package instructions, drain, and set aside. In a large baking dish (9×13-inch works well), spread a thin layer of the vodka sauce on the bottom. Lay out half of the ravioli in a uniform layer atop the sauce. Add another layer of sauce, then sprinkle half of the mozzarella and Parmesan cheese over the top. Repeat with the remaining ravioli, sauce, and cheese.
- Bake the Ravioli: Seal the baking dish with aluminum foil and place it in the preheated oven to bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove from the oven and let the baked ravioli cool for a few minutes. Sprinkle with freshly chopped parsley and enjoy while still warm.
Conclusion:
Baked Ravioli in Vodka Sauce is the epitome of comfort cuisine, marrying luscious, cheesy flavors with a velvety, creamy tomato sauce. Ideal for both celebrations and weeknight dinners, this dish offers a convenient solution without compromising on taste. You can prepare the vodka sauce in advance, and by using frozen ravioli from the store, this recipe comes together in no time. It’s a surefire hit that will have everyone asking for another helping!
Baked Ravioli with Creamy Vodka Sauce
Cheese ravioli baked with a rich, creamy vodkatomato sauce, topped with melted mozzarella and Parmesan cheese. A perfectcomfort food dish that’s easy to make and bursting with flavor.
Ingredients
For the Vodka Sauce:
- 1/4 cup unsalted butter
- 1 medium yellow onion diced
- 5 cloves garlic minced
- 1 1/2 cups vodka
- 2 28-ounce cans crushed tomatoes
- Salt and black pepper to taste
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 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 package instructions)
- 1 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Vodka Sauce: In a spacious skillet or saucepan, heat the butter over medium heat until it melts. Toss in the chopped onion and sauté for about 5 to 7 minutes, stirring occasionally, until it becomes tender and translucent. Then, add the minced garlic and continue to cook for another minute, allowing its aroma to fill the kitchen.
- Add the Vodka: Add the vodka to the pan and allow the mixture to reach a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the alcohol has evaporated and the liquid is slightly reduced.
- Make the Tomato Base: Add the crushed tomatoes, salt, black pepper, sugar, dried oregano, thyme, and crushed red pepper flakes to the pan. Stir well to combine, then reduce the heat and simmer for 20-25 minutes, stirring occasionally to allow the flavors to meld.
- Finish with Cream and Herbs: After the sauce has simmered, stir in the heavy cream, fresh basil, and fresh parsley. Cook for an additional 5 minutes, adjusting seasoning with more salt and pepper if needed. Remove from heat and set aside.
- Assemble the Baked Ravioli: Preheat your oven to 375°F (190°C). Boil the cheese ravioli according to the package instructions, drain, and set aside. In a large baking dish (9×13-inch works well), spread a thin layer of the vodka sauce on the bottom. Lay out half of the ravioli in a uniform layer atop the sauce. Add another layer of sauce, then sprinkle half of the mozzarella and Parmesan cheese over the top. Repeat with the remaining ravioli, sauce, and cheese.
- Bake the Ravioli: Seal the baking dish with aluminum foil and place it in the preheated oven to bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove from the oven and let the baked ravioli cool for a few minutes. Sprinkle with freshly chopped parsley and enjoy while still warm.