Add zing to your family dinner with pasta drenched in vodka sauce. This distinctive surprise gets ready in 30 minutes!
bag (25 oz) frozen beef-filled ravioli
tablespoons extra-virgin olive oil
tablespoon butter or margarine
cloves garlic, finely chopped
plum (Roma) tomatoes, seeded, chopped
jar (25 to 26 oz) vodka pasta sauce
cup shredded Parmesan or Asiago cheese (3 oz)
In 6-quart Dutch oven, heat 4 quarts water to boiling. Add ravioli. Cook 3 minutes; drain.
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.
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.
Pour sauce over ravioli. Sprinkle with cheese.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.