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)?