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Pan-Fried Ravioli in Vodka Sauce

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Pan-Fried Ravioli in Vodka Sauce
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6
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Add zing to your family dinner with pasta drenched in vodka sauce. This distinctive surprise gets ready in 30 minutes!

Ingredients

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)

Directions

  • 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.
Tips  

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 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
220
)
Daily Value
Total Fat
24g
37%
(
Saturated Fat
8g
40%
,
Trans Fat
0g
)
Cholesterol
155mg
52%
Sodium
1730mg
72%
Potassium
660mg
19%
Total Carbohydrate
50g
17%
(
Dietary Fiber
4g
15%
,
Sugars
13g
)
Protein
20g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
20%
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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