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Vodka Sauce RavioliVodka Sauce Ravioli

Vodka Sauce Ravioli

A rich and creamy vodka sauce tossed with hearty First Street Beef Ravioli—an easy, elevated pasta dinner that feels indulgent but comes together in under 30 minutes.
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Recipe - 310 - Los Angeles - Compton
Vodka Sauce Ravioli
Vodka Sauce Ravioli
Prep Time10 Minutes
Servings4
Cook Time25 Minutes
Ingredients
1 bag First Street Beef Ravioli
2 tbsp olive oi
2 tbsp unsalted bu
1/2 yellow onion, finely diced
4 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/4 cup tomato paste
1/2 cup vodka
1 cup heavy cream
1/2 cup grated parmesan cheese
1/2 tsp kosher salt (plus more to taste)
1/4 tsp black pepper
Fresh basil, for garnish.
Directions
  1. Bring a large pot of salted water to a boil. Cook First Street Beef Ravioli according to package instructions. Reserve 1/2 cup pasta water, then drain.
  2. In a large skillet, heat olive oil and butter over medium heat. Add diced onion and sauté until soft and translucent, about 4–5 minutes.
  3. Add garlic and red pepper flakes. Cook for 1 minute until fragrant.
  4. Stir in tomato paste and cook for 2–3 minutes, allowing it to deepen in color.
  5. Carefully add vodka and let it simmer for 2–3 minutes to cook off the alcohol.
  6. Reduce heat to low and stir in heavy cream. Mix until smooth and creamy.
  7. Add parmesan cheese, salt, and pepper. Stir until fully combined.
  8. Add cooked ravioli directly into the sauce and gently toss to coat. Add reserved pasta water as needed to loosen the sauce.
  9. Garnish with fresh basil and additional parmesan before serving.
10 minutes
Prep Time
25 minutes
Cook Time
4
Servings

Directions

  1. Bring a large pot of salted water to a boil. Cook First Street Beef Ravioli according to package instructions. Reserve 1/2 cup pasta water, then drain.
  2. In a large skillet, heat olive oil and butter over medium heat. Add diced onion and sauté until soft and translucent, about 4–5 minutes.
  3. Add garlic and red pepper flakes. Cook for 1 minute until fragrant.
  4. Stir in tomato paste and cook for 2–3 minutes, allowing it to deepen in color.
  5. Carefully add vodka and let it simmer for 2–3 minutes to cook off the alcohol.
  6. Reduce heat to low and stir in heavy cream. Mix until smooth and creamy.
  7. Add parmesan cheese, salt, and pepper. Stir until fully combined.
  8. Add cooked ravioli directly into the sauce and gently toss to coat. Add reserved pasta water as needed to loosen the sauce.
  9. Garnish with fresh basil and additional parmesan before serving.