Pan Fried Ravioli in Tomato Vodka Cream Sauce

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bag (25 oz) frozen beef-filled ravioli
cloves garlic, finely chopped
can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
tablespoons vodka
cup whipping cream

Garnishes, If Desired

Shaved or shredded Asiago or Parmesan cheese


  1. 1 In 6-quart Dutch oven, heat 4 quarts water to boiling. Add ravioli. Cook 3 minutes; drain.
  2. 2 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.
  3. 3 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.
  4. 4 Pour sauce over ravioli. Sprinkle with cheese.




Nutrition Information

Recipe Step Photos

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