Baked Ravioli with Vodka Sauce

17 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
Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
Yield
8

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

  • 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.
  • 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.
  • 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.
  • Bake the ravioli for 8-10 minutes or until the top is bubbly and melted.
  • 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: , , , , , , , , , , , ,
  • http://bakingamoment.com/ Allie|Baking a Moment

    This has my name written all over it!

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      I knew you’d like this one, Allie! Thanks, girl!

  • http://www.culinaryhill.com/ Meggan | Culinary Hill

    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!

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      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.

  • Kathi @ Deliciously Yum!

    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 ;)

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      Thank you so much, Kathi! I totally agree. It is the perfect way to kick off fall!

  • Natalie @ Tastes Lovely

    This is like a super fast version of lasagna! I love this!

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      You got that right! Thanks, girl!

  • Laura @mangialicious

    Okay, this looks really, reallly good!! Thanks for sharing :)

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      Thank you so much, Laura!

  • http://hipfoodiemom.com/ Alice Choi

    oh my gawd, I am SO making this!!! LOVE and pinned!

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      Thank you so much for the pin, Alice! Have a great weekend!

  • chickadee

    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!

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      I’m so happy you enjoyed it! Thanks for trying the recipe!

  • Ann Sainin

    Can we add meat or seafood with the sauce?

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      I think fully-cooked meat or seafood would be a great addition to the sauce!

  • I_Fortuna

    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. : )