Ravioli Alla Vodka
 
 
This ravioli alla vodka contains an entire cup of vodka and has you cook down the tomatoes in the oven until they have an incredibly rich and concentrated flavor. It insanely delicious and perfect for holiday feasting.
Yield: 6-8 servings
Ingredients
  • ¼ cup Pompeian Extra Virgin Olive Oil
  • 1 large white onion, minced
  • 6 garlic cloves, minced
  • ½ tsp red pepper flakes
  • 1 tsp oregano
  • 1 cup vodka
  • 2 (28 oz) cans whole peeled tomatoes
  • salt and black pepper, to taste
  • 5 oz baby spinach, thinly sliced
  • 1 oz fresh basil, thinly sliced
  • 1 cup heavy cream
  • 2 lb fresh ravioli or ravioletti
Instructions
  1. Heat oven to 375F.
  2. Heat the olive oil in a Dutch oven or other oven-safe pan on the stovetop over medium heat. Add the onion and garlic to the pan and saute for 4-5 minutes, or until the onion is translucent. Add in the red pepper flakes and oregano and saute until fragrant, about 1 minute. Add in the vodka and simmer until reduced by half, about 7 minutes.
  3. Add the whole peeled tomatoes into the pot, crushing each of the tomatoes through your fingers as you do so. Pour in the tomato juice liquid from the cans as well and stir to combine. Add 2 tsp salt and 1 tsp black pepper to the pot, then cover it with a tight fitting lid and place it in the oven. Bake for 90 minutes. Remove from the oven and let cool for 15 minutes.
  4. Once cool, pour the tomato mixture into a blender and blend until smooth. Pour back into the pot, then stir in the baby spinach, basil and heavy cream. Simmer just until all the greens are wilted. Season to taste with salt and black pepper.
  5. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and add it to the vodka sauce, stirring to combine. Remove from the heat and serve warm.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/12/ravioli-a-la-vodka.html