Ravioli Alla Vodka Recipe

Closeup on a serving plate of ravioli alla vodka.

No ratings yet

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!

Course Main Dish

Cuisine American, Italian

Keyword ravioli alla vodka

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 645kcal

Author Sue Ringsdorf

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!

Nutrition