Ravioli alla Vodka
This Ravioli alla Vodka is a rich and indulgent pasta dish featuring pillowy cheese ravioli tossed in a velvety, creamy vodka sauce with a hint of heat that is absolutely irresistible. It comes together in under 30 minutes and tastes like something straight from your favorite Italian restaurant – the perfect weeknight dinner that feels anything but ordinary!
Pasta with Vodka Sauce
I have been a little bit obsessed with vodka sauce lately, especially after trying it on pizza at one of our favorite local restaurants. One bite in and I practically ran home to recreate it myself! It’s absolutely incredible on pizza, but if you ask me, it might just be even better as a pasta sauce. Either way, I am completely hooked!
One of the best parts of this recipe is just how simple it is to make – and we’re talking dinner on the table in just 30 minutes! I promise you are going to love this one every bit as much as we did.
BTW, if you’re having a pizza party, try our Vodka Pizza Sauce Recipe on our favorite Quick Pizza Dough Recipe!
Why This Recipe Works:
- Fire-roasted crushed tomatoes – the smoky, deep flavor of fire-roasted tomatoes takes this vodka sauce to a whole new level compared to regular canned tomatoes
- The vodka makes all the difference – it enhances the tomato flavor and helps bind the cream and sauce together into the most incredibly velvety, silky consistency
- Pillowy cheese ravioli – using refrigerated ravioli makes this dish incredibly easy and satisfying with built-in cheesy goodness in every single bite
- Rich and creamy with a kick – heavy cream, fresh parmesan, and red pepper flakes create a perfectly balanced sauce that is indulgent, slightly spicy, and completely irresistible
What You’ll Need:
- onion and garlic
- seasonings (red pepper flakes, salt, and pepper)
- tomato paste
- fire-roasted crushed tomatoes
- vodka
- heavy cream
- parmesan cheese
- 4-cheese ravioli
- chicken broth (if needed to thin sauce)
- fresh basil
How to make Ravioli alla Vodka:
Step 1
Sauté veggies. Heat a saucepan (I use a shallow braiser) over medium heat. When hot, add olive oil and onions. Stir until onions are softened, about 2-3 minutes. Then add garlic and stir for 30 seconds. Add tomato paste and seasonings and stir for another minute, stirring constantly.
Step 2
Add remaining ingredients. Then add the crushed tomatoes, vodka, heavy cream, and parmesan cheese. Stir well, and simmer for 15 minutes or until slightly reduced.
NOTE: If you want a super smooth sauce, add to a large blender and process until smooth.
Step 3
Add ravioli. Add ravioli to the sauce, and simmer until just tender – just a few minutes. Refrigerated pasta will cook fast, so avoid overcooking.
NOTE: I used a few splashes of chicken broth to thin the sauce. You could also use a little extra vodka or heavy cream, if desired.
Step 4
Serve. Serve ravioli with fresh basil and extra freshly shredded parmesan.
Store leftover pasta in an airtight container in the refrigerator for up to four days. We also like to meal prep these and store in individual containers for lunches on the go.
What to serve with Ravioli alla Vodka:
We normally pair this with a simple salad and/or bread.
Recipe FAQs:
Vodka acts as a flavor enhancer – it helps release compounds in the tomatoes that are only soluble in alcohol, creating a deeper, more complex flavor. It also helps emulsify the cream and tomatoes together for that signature silky, velvety texture. Don’t worry – the alcohol cooks off completely during the process!
You can, but the sauce won’t have quite the same depth of flavor. If you prefer to skip it, add a splash of chicken broth or a little extra cream to maintain the right consistency. The sauce will still be delicious – just slightly different!
Refrigerated cheese ravioli is our top choice – it’s fresh, pillowy, and cooks in just a few minutes. You can also use spinach and ricotta, mushroom, or any other flavor that sounds good to you. Frozen ravioli works too — just adjust the cooking time accordingly!
With one teaspoon of red pepper flakes it has a nice gentle heat. Add more for extra spice or reduce it for a milder version.
Absolutely! The sauce keeps beautifully in an airtight container in the refrigerator for up to 4 days and freezes well for up to 2 months. Make the sauce ahead and simply cook the ravioli fresh when you’re ready to serve for the best results.
Other Delicious Pasta Recipes:
Try one of these delicious pasta recipes next!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Ravioli Alla Vodka Recipe
Ingredients
- 1-2 Tablespoons olive oil
- 1/2 medium yellow onion – chopped
- 4 cloves garlic – minced
- 2 Tablespoons tomato paste
- 1 teaspoon red pepper flakes – or more for extra heat
- kosher salt and freshly ground black pepper – to taste
- 28 oz. fire-roasted crushed tomatoes
- 1/3 cup vodka
- 3/4 cup heavy cream
- 1/4 cup parmesan cheese – freshly shredded
- 20 oz. refrigerated cheese ravioli
- chicken broth – if needed to thin
- fresh basil and extra fresh parmesan – to serve
Instructions
- Sauté veggies. Heat a saucepan (I use a shallow braiser) over medium heat. When hot, add olive oil and onions. Stir until onions are softened, about 2-3 minutes. Then add garlic and stir for 30 seconds. Add tomato paste and seasonings and stir for another minute, stirring constantly.1-2 Tablespoons olive oil, 1/2 medium yellow onion, 4 cloves garlic, 2 Tablespoons tomato paste, 1 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
- Add remaining ingredients. Then add the crushed tomatoes, vodka, heavy cream, and parmesan cheese. Stir well, and simmer for 15 minutes or until slightly reduced.NOTE: If you want a super smooth sauce, add to a large blender and process until smooth.28 oz. fire-roasted crushed tomatoes, 1/3 cup vodka, 3/4 cup heavy cream, 1/4 cup parmesan cheese
- Add ravioli. Add ravioli to the sauce, and simmer until just tender – just a few minutes. Refrigerated pasta will cook fast, so avoid overcooking.NOTE: I used a few splashes of chicken broth to thin the sauce. You could also use a little extra vodka or heavy cream, if desired.20 oz. refrigerated cheese ravioli, chicken broth
- Serve. Serve ravioli with fresh basil and extra freshly shredded parmesan.fresh basil and extra fresh parmesan
Notes
- Store leftover pasta in an airtight container in the refrigerator for up to four days. We also like to meal prep these and store in individual containers for lunches on the go.
- You can omit the vodka, but the sauce won’t have quite the same depth of flavor. If you prefer to skip it, add a splash of chicken broth or a little extra cream to maintain the right consistency. The sauce will still be delicious – just slightly different!