Heat olive oil and 2 tbsp of butter in a large sauté pan or pot.
Add onion and chopped garlic. Sauté until translucent.
Add Italian Seasoning, pepper flakes (if desired) and lightly season with salt and pepper.
Add the vodka and the heat up and boil for 2-3 minutes.
Puree crushed tomato.
Add the crushed tomatoes and season with salt, pepper and a little more Italian seasoning.
Reduce the heat and simmer for 30 minutes stirring occasionally
Add the heavy cream and parmesan cheese. Simmer for an additional 12 minutes.
Season to taste.
In a separate pot, add water and salt. Bring to a boil. Drop in frozen ravioli and cook for 4 to 6 minutes or until heated all the way through. Remove from pot
Add cooked ravioli to vodka sauce and lets simmer on medium low heat for 5 minutes for flavours to blend and serve.
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