In 6-quart Dutch oven, heat 4 quarts water to boiling. Add ravioli. Cook 3 minutes; drain.
In 12-inch nonstick skillet, heat 1 1/2 tablespoons extra-virgin olive oil over medium heat. Add half of the drained ravioli in single layer. Cook 4 to 6 minutes, turning once, until golden brown. Remove to large serving platter; cover to keep warm. Repeat with another 1 1/2 tablespoons oil and remaining ravioli. Remove to platter; cover to keep warm.
To same skillet, add 1 tablespoon oil and the garlic. Cook over medium heat 30 to 60 seconds, stirring constantly, until garlic is tender. Carefully stir in cooking sauce and vodka; heat to boiling. Reduce heat to low. Add cream, cook 1 to 2 minutes, stirring occasionally, until hot.
Pour sauce over ravioli. Sprinkle with cheese.