Baked Ravioli with Vodka Sauce

24 Comments

First, I’d like to begin by saying “you’re welcome.” I know that each and every one of you is excited about this recipe. I mean, who wouldn’t be? It’s like eating a big old plate of “heart and soul.” I tend to shy away from casseroles in the summertime. It’s the higher temperatures of course, that keep me from turning on my oven. Casseroles tend to be heavier and more robust, and when it’s too warm to even move, the last thing you want is a big old plate of saucy, cheesy pasta. Well, guess what…Summer is over! Officially! Woo! I’m celebrating by sharing one of my new go-to casserole dishes. In less than an hour, this baked ravioli with vodka sauce is on the table ANNNNDD with extra sauce to spare, you will be eating this stuff all fall/winter long!

 

What I love most about this recipe is the sauce. I’m a sucker for a good vodka sauce, and it took me a long time to actually make it myself. I was that “buy it in jar form” type of person. It’s actually quite easy to make though! It’s basically your standard tomato sauce, but with vodka and cream added into the mix.

Let it be know that this is the ONLY way I will ever consume vodka.

The two of us are not friends.

Never have been…never will be. Just have a conversation with my stomach … head … body … mind … soul. They’ll tell you what’s up.

Feel free to make your own ravioli if you are feeling extra ambitious. Zach and I do it once in a while, but it is a lot of work. Ravioli is one of the few times that I think it’s ok to buy something frozen, when you can just make it yourself. I mean when you make it yourself, you usually freeze the leftover ravioli anyway, right? There are a lot of great brands out there. Pick up whatever looks best to you!

 

Beer Love:
Beer: Evil Twin Brewing’s Freudian Slip
Brewed By: Evil Twin Brewing
Style: American Barleywine
ABV: 10.30%
Description: My absolute favorite thing about Evil Twin (besides their beer of course) is their naming of beers. I think they have the most clever of all beer names, and I just love it. This beer is one of my favorite barleywines, and as the temperatures start to lower, I start to crave them even more. With a lot of great malty, sweet and caramely notes, this beer is not for the shy, and normally pairs very well with sweets. I like it for hearty pasta dishes as this though. I like barleywines with pasta in general. Maybe it’s because of their wine-like characteristics, and I love a glass of vino with my pasta. This barleywine is bold and a quite a bit high in abv, so be careful and share the bottle!

 

Happy Tuesday! Enjoy the day!

Cheers!
 

Baked Ravioli with Vodka Sauce

Yields 8

5 minPrep Time

55 minCook Time

1 hrTotal Time

Save Recipe

Ingredients

    For the Vodka Sauce
  • 1/4 cup unsalted butter
  • 1 medium-sized yellow onion, diced
  • 5 cloves of garlic, minced
  • 1 1/2 cups vodka
  • 2-28 ounce cans of crushed tomatoes
  • salt and black pepper
  • 1 teaspoon granulated sugar
  • 1 teaspoon dry oregano
  • 1 teaspoon dry thyme
  • 1/2 teaspoon crushed red pepper
  • 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 manufacturer's instructions
  • 1 cup grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • parsley, chopped, for garnish

Instructions

  1. In a dutch oven, melt the butter over medium-high heat. Add the yellow onion and cook until tender, about 6-7 minutes. Add the garlic and cook for an additional minute. Add the vodka, and cook until reduced by half, approximately 7-8 minutes. Add the crushed tomatoes (juice and all). Bring to a boil and then reduce to a simmer. Add salt and pepper, granulated sugar, oregano, thyme and crushed red pepper. Cover and simmer for 20 minutes.
  2. In batches, transfer the sauce to a blender or food processor. Puree until smooth. Be careful, as the sauce is very hot. Cover the blender with a towel and hold as you blend. Transfer the sauce back to the dutch oven, and heat over medium-low heat. Add the heavy cream, basil and parsley. Stir to combine. Continue to cook for 5 minutes. Remove from heat and set aside.
  3. Preheat your oven to 350 degrees F and spray an 9x13in baking dish with a non-stick spray. Layer the cooked ravioli on the bottom of the dish. Top with 2 1/2 cups of the vodka sauce and sprinkle with mozzarella and parmesan cheese. Freeze or refrigerate the remainder of your vodka sauce.
  4. Bake the ravioli for 8-10 minutes or until the top is bubbly and melted.
  5. Remove from the oven and garnish with parsley. Serve immediately and enjoy!
http://www.cookingandbeer.com/2014/09/baked-ravioli-with-vodka-sauce/

Baked Ravioli recipe adapted from Damn Delicious

 

Categories: Appetizers and Snacks, Food and Beer Pairings, Italian-American, Main Course, Recipes, Seasonal
Tags: , , , , , , , , , , , ,

24 thoughts on “Baked Ravioli with Vodka Sauce

  • September 23, 2014 at 7:28 pm
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    I’m on your wavelength when it comes to vodka! I’d also rather eat my calories than drink them. :) This baked ravioli is just mouth-watering, it looks so cheesy and delicious!

    Reply
    • September 24, 2014 at 5:10 pm
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      Haha, you are soooo right about the calorie thing! Although, I may drink a little too much beer than I should. ;) Thank you so much, Meggan.

      Reply
  • September 23, 2014 at 9:26 pm
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    This cheesy goodness looks to die for, Justine! I always wanted to make that sauce, but never have. You totally inspired me to try it. Perfect way to kick off fall ;)

    Reply
  • September 24, 2014 at 1:01 pm
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    This is like a super fast version of lasagna! I love this!

    Reply
  • September 26, 2014 at 6:51 am
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    Okay, this looks really, reallly good!! Thanks for sharing :)

    Reply
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  • July 19, 2015 at 12:03 pm
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    This was really, really good. We’re on a budget these days and this sure dressed up my Costco cheese tortellini! I served it with a baguette to dunk in the delicious sauce, a green salad, and a cheap but tasty chianti. Woo hoo Saturday night!

    My husband loved it and said he can’t wait for leftovers for lunch today, and it’ll go on the permanent rotation. I’ll try it next in individual casserole dishes and alternate with ravioli as well.

    I didn’t use as much vodka because I didn’t have that much leftover in the bottle we keep in the freezer, and I also used whole milk instead of cream because that’s what I had, but it was still delicious. I can see where it would be even better with more vodka and cream :) I’m thinking I’ll even make a batch of this sauce, leave the cream out until cooking, and freeze in smaller portions to add to smaller portions of ravioli/tortellini/dry pasta for weeknight dinners.

    Thank you for this!

    Reply
  • November 25, 2015 at 5:14 am
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    Can we add meat or seafood with the sauce?

    Reply
  • December 21, 2015 at 1:26 pm
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    Great recipe. I love vodka sauce.
    May I suggest Belvedere or Chopin vodkas.
    Also, there are different types of vodka. Most popular are potato or grain vodkas.
    Belvedere is very mild and smooth. Perfect for martinis and a James Bond favorite when shaken with Lillet and ice. If one likes the taste of alcohol, Chopin (potato type) might be better for this recipe as it has a little stronger taste but still milder than many. : 0
    The type and brand of vodka that you experienced, Justine, could have caused the reaction you suffered possibly.
    Some vodkas are so strong, I would avoid them at all costs personally. There are those people, however, who really like a strong vodka.
    May I ask what brand you used for your recipe? It does make a difference. : )

    Reply
  • August 16, 2016 at 10:54 am
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    Please can you tell me if the red pepper in the recipe for vodka pasta is bell pepper or chilli pepper ?
    Also I live in France and cannot get regular heavy cream ( miss it on my strawberries)
    Would it be Ok to substitute Greek yoghurt or marscapone cheese for the cream?
    Looking forward to trying the dish v soon. Too hot tonight 38 in the shade today. So simple salad and cheese wraps with a nice tasty dressing!

    Love your recipes Jeanette

    Reply
    • August 17, 2016 at 8:38 am
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      The pepper in this recipe is just the spice “crushed red pepper.” I attached a link so you can see. You can usually find it in your spice aisle of the market. I think substituting in a mascarpone cheese is a great idea. It may thicken it a little more than using heavy cream, so maybe even it out with a little bit of milk. That’s totally up to you though. I hope you enjoy the recipe and I hope it cools down for you! That’s way too hot! Thanks for stopping by, Jeanette! Have a wonderful day!

      https://www.amazon.com/McCormick-Crushed-Red-Pepper-1-50/dp/B00I9VAPSY/ref=sr_1_2_a_it?ie=UTF8&qid=1471444644&sr=8-2&keywords=crushed+red+pepper

      Reply
      • August 17, 2016 at 9:06 am
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        Thank you Justine, kind of you to reply. Looks like crushed chili peppers.
        Good , I love a bit of spice I have got a dozen different brands in my pantry.

        Still to hot to cook but a storm brewing that will cool things down.
        Have all the ingredients so will do the recipe soon
        Jeanette

        Reply
  • November 14, 2016 at 2:53 pm
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    My wife cooks vodka sauce and serves it with penne. I eat my own batch of it with shrimp added and I have had lobster in it also. So I was thinking of using lobster ravioli. And I would definitely add a little crushed pepper to give it some kick! Thanks for the posting!!

    Reply

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