Pan-Fried Ravioli in Vodka Sauce

Pan-Fried Ravioli in Vodka Sauce

Add zing to your family dinner with pasta drenched in vodka sauce. This distinctive surprise gets ready in 30 minutes!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

1
bag (25 oz) frozen beef-filled ravioli
3
tablespoons extra-virgin olive oil
1
tablespoon butter or margarine
2
cloves garlic, finely chopped
3
plum (Roma) tomatoes, seeded, chopped
1
jar (25 to 26 oz) vodka pasta sauce
3/4
cup shredded Parmesan or Asiago cheese (3 oz)
  1. In 6-quart Dutch oven, heat 4 quarts water to boiling. Add ravioli. Cook 3 minutes; drain.
  2. In 12-inch nonstick skillet, heat 1 tablespoon of the oil and half of the butter over medium heat. Add half of the drained ravioli. Cook 3 to 4 minutes, stirring once or twice, until golden brown. Remove to large serving platter; cover to keep warm. Repeat with 1 tablespoon oil, the remaining butter and ravioli. Remove to platter.
  3. To same skillet, add remaining 1 tablespoon oil and the garlic. Cook over medium heat 30 to 60 seconds, stirring occasionally, until garlic is tender. Stir in tomatoes. Cook 1 to 2 minutes, stirring constantly, until hot. Stir in pasta sauce. Cook 2 to 3 minutes, stirring once, until thoroughly heated.
  4. Pour sauce over ravioli. Sprinkle with cheese.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you can’t find that yummy vodka pasta sauce at your grocery store, make your own by combining 1 jar (26 oz) tomato pasta sauce, 1/2 cup whipping cream and 2 tablespoons vodka.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 155mg;
  • Sodium 1730mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 4g,
    • Sugars 13g),
  • Protein 20g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 2 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.