Ravioli with creamy vodka and tomato sauce

4 servings

Ingredients

Quantity Ingredient
18 ounces Fresh cheese ravioli
½ cup Oil-packed
Sun-dried tomatoes, drained
2 cups Heavy cream
¼ cup Vodka
1½ cup Bottled spicy red-pepper
Pasta sauce
Salt and pepper

Directions

1. Cook the ravioli in a large pot of boiling, salted water until tender but still firm, 5-6 min. Drain well.

2. Meanwhile, coarsely chop the sun-dried tomatoes and combine with the cream in a large saucepan. Bring the cream to a boil over high heat. Reduce the heat to medium and boil gently until the cream thickens, about 5 min. Add the vodka and red-pepper pasta sauce. Cook the sauce 3-4 min, stirring occasionally, for the flavors to combine.

Season with salt and pepper to taste.

3. Pour the sauce into a blender or food processor and puree until smooth. Return the sauce to the pan and add the ravioli. Toss the ravioli and sauce together over medium heat to warm thoroughly.

The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott

ISBN 0-688-13475-0

pg 131

Submitted By DIANE LAZARUS On 12-29-95

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