Ravioli Vodka Pasta Bake

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Ravioli Vodka Pasta Bake


  • 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


  • 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