Ravioli Vodka Pasta Bake

Ingredients

• 2 packages Cappello’s Five Cheese Ravioli
• 2 tablespoons unsalted butter
• ¼ cup shallots, minced
• 1 tablespoon (3 cloves) garlic, minced
• ⅓ cup tomato paste
• ½ teaspoon kosher salt
• ½ teaspoon red pepper flakes
• ¼ teaspoon ground black pepper
• 2 ounces vodka
• ¾ cup heavy whipping cream
• ¼ cup vegetable broth
• 2 cups fresh spinach leaves
• 4 ounces (1 cup) grated parmesan, divided
• ¼ cup fresh basil, chopped

Instructions

• Preheat oven to 425 F. 

• In a 9-inch or 10-inch skillet over medium heat, melt the butter. Add shallots and garlic. Cook, stirring constantly until translucent, 4-5 minutes. 

• Add tomato paste, red pepper flakes, salt and black pepper to the pan. Cook, stirring constantly until paste coats the shallots and begins to stick to the pan, 2-3 minutes. 

• Add vodka to the pan and stir until combined. Remove pan from heat and stir in heavy whipping cream, vegetable broth, spinach and 2-ounces (½ cup) parmesan.

• Cook the ravioli: To a large pot, bring 3 quarts of water to a rolling boil. Add frozen ravioli and cook for 7-8 minutes. Drain water and add the cooked ravioli to the vodka sauce. Stir to coat the pasta. 

• Top with the remaining 2 ounces (½ cup) parmesan. 

• Place the skillet in the oven and bake until cheese begins to brown and sauce is bubbling, 10-15 minutes. 

• Remove from oven and top with fresh basil. Serve immediately.

Kids Can Do

• Help measure the ingredients
• Sprinkle the parmesan and herbs over the ravioli