Baked Ravioli with Vodka Cream Sauce
Baked Ravioli with vodka cream sauce is an amazingly cheesy, creamy and comforting dish that everyone will love.
Ravioli with Vodka Cream sauce is just simply a-m-a-z-i-n-g! Vodka cream sauce is one of my favorites no matter what kind of pasta its smothered over. This hearty ravioli dish is packed with flavor and definitely a crowd pleaser.
This sauce is rich and creamy and only takes a few minutes to prepare. Adding a little vodka to the sauce seems to give it a little balance, and the cream gives it that delicious creamy richness. I prefer to use beef ravioli but you could certainly use spinach or cheese. Or even tackle making ravioli from scratch. This seriously comes together so fast and is perfect for a weeknight dinner.
Tips for making Baked Ravioli with vodka cream sauce.
- Cook pasta to al dente or even just a tad under. It will cook more in the dish while it bakes.
- Be careful when adding the vodka, I usually turn off the heat and then turn it back on after it's in the pot.
- You can prepare this ahead of time for a quick weeknight dinner. You'll just have to add about 10-15 minutes of cooking time if you bring the dish straight from the refrigerator to the oven.
Looking for more pasta recipes?
- Tuscan Grilled Chicken Pasta
- Creamy Stove Top Macaroni and Cheese
- Slow Cooker Ravioli
- Spicy Italian Sausage Baked Ziti
MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, AND PINTEREST FOR ALL MY LATEST RECIPES.
Baked Ravioli and Vodka Cream Sauce
Ingredients
- 3 tablespoons butter
- 4 garlic cloves minced
- 1 medium onion diced
- 1 cup vodka
- 1-28 oz cans tomato sauce
- 1 tablespoons sugar
- 1 teaspoon oregano
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon fresh chopped basil
- 1 cup heavy cream
- 1-20 oz bags frozen ravioli
- 1 1/2 cups fresh mozzarella
- 1/2 cup grated Parmesan cheese
- chopped fresh parsley
Instructions
- In a large pot or dutch oven over medium heat add butter. Add onions and cook until soft about 5 minutes, add garlic and cook another minute. Carefully add in the vodka and simmer uncovered, until reduced by about half, about 5-6 minutes. Add in the tomato sauce, sugar, salt and pepper, oregano, and crushed red pepper. Simmer uncovered 15 minutes. Whisk in basil and cream.
- Preheat oven to 350 degrees
- Make ravioli according to the package directions. Layer the ravioli in a 9x13 baking dish. Pour sauce over the ravioli, sprinkle the mozzarella and parmesan cheese on top. Bake for 20 minutes or until cheese is melted.
- Garnish with fresh parsley
Yes, it should be just fine! So happy you and your family love it Sonia 🙂
I have made this on several ocasions and my family loves it. I plan on making again and just realized I purchased light cream, can I substitute for the heavy cream?
I would think it would be okay but I have never used those. So I cant say for sure Marie 🙁
I have fresh raviolis the type that cooks in 3 minutes. Do you think I can use these without cooking them and just bake in the oven?
No need to continue cooking the sauce 🙂
Question! I love your vodka sauce, but we usually don't bake it with the ravioli. Should I continue to cook the sauce after I add the cream? For how long?
I usually use Smirnoff or Skye because thats what I usually have on hand. It really doesn't matter much when your using it in cooking. Hope this helps Sherrie 🙂
What brand of vodka do you use for your sauce? I'm assuming it makes a difference.
Oh Yay! I am so glad you loved it! I have froze the vodka sauce itself and it turns out fine. I have never tried freezing it as a dish, I would assume it's just like a lasagna. Hope this helps Robin 🙂
I made your Baked Ravioli with Vodka Sauce....it was WONDERFUL!! Do you think I could freeze this ( before baking it)?