Pan-Fried Ravioli in Vodka Sauce

Name: Pan-Fried Ravioli in Vodka Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 85 grams 3/4 cup shredded Parmesan or Asiago cheese; 709 grams bag frozen beef-filled ravioli; 1 Tbsp butter or margarine; 2 cloves garlic, finely chopped; 3 Tbsps extra-virgin olive oil; 709 grams jar vodka pasta sauce; 3 plum (Roma) tomatoes, seeded, chopped

The recipe Pan-Fried Ravioli in Vodka Sauce could satisfy your Mediterranean craving in approximately 30 minutes. This side dish has 287 calories, 11g of protein, and 17g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up vodka pasta sauce, garlic, butter, and a few other things to make it today.

Instructions

In 6-quart Dutch oven, heat 4 quarts water to boiling.

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Water

Equipment you will use

Dutch Oven

Add ravioli. Cook 3 minutes; drain.

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Ravioli

In 12-inch nonstick skillet, heat 1 tablespoon of the oil and half of the butter over medium heat.

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Butter

Cooking Oil

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Frying Pan

Add half of the drained ravioli. Cook 3 to 4 minutes, stirring once or twice, until golden brown.

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Ravioli

Remove to large serving platter; cover to keep warm. Repeat with 1 tablespoon oil, the remaining butter and ravioli.

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Ravioli

Butter

Cooking Oil

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.

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Pasta Sauce

Tomato

Garlic

Cooking Oil

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Frying Pan

Pour sauce over ravioli.

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Ravioli

Sauce

Sprinkle with cheese.

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Cheese

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

85grams

3/4 cup shredded Parmesan or Asiago cheese 709grams

bag frozen beef-filled ravioli 1Tbsp

butter or margarine 2cloves

garlic, finely chopped 3Tbsps

extra-virgin olive oil 709grams

jar vodka pasta sauce 3

plum (Roma) tomatoes, seeded, chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Ravioli works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Meleto Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.