Baked Ravioli with Vodka Sauce

Baked Ravioli with Vodka Sauce

Baked Ravioli with Vodka Sauce

September 23, 2014 -

12 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!

Ingredients

  • 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
  • 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
Read the whole recipe on Cooking and Beer