This baked ravioli with vodka sauce is going to be our Sunday cheat meal

All the YES.

If you’re staying in today – or just need something to fill your tummy – then we would thoroughly recommend this baked ravioli with vodka sauce.

We found this delish dish on Cooking and Beer today, and have been salivating over it ever since we laid eyes on the recipe.

It only takes five minutes to prep and an hour to cook, so it will be in your belly in no time.

Ingredients:

• 1/4 cup unsalted butter
• 1 medium-sized yellow onion, diced
• 5 cloves of garlic, minced
• 1 1/2 cups vodka
• 2-28 ounce cans of crushed tomatoes
• salt and black pepper
• 1 teaspoon granulated sugar
• 1 teaspoon dry oregano
• 1 teaspoon dry thyme
• 1/2 teaspoon crushed red pepper
• 3/4 cup heavy cream
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped

• 1 20-ounce bag frozen cheese ravioli, boiled per manufacturer’s instructions
• 1 cup grated mozzarella cheese
• 1/4 cup grated parmesan cheese
• parsley, chopped, for garnish

Method:

1. Melt butter. Add the onion and cook until tender. Add the garlic and cook for an additional minute. Add the vodka, and cook until reduced by half (approx. 7-8 minutes). Add the crushed tomatoes. Bring to a boil and then reduce to a simmer. Add salt and pepper, granulated sugar, oregano, thyme and crushed red pepper. Cover and simmer for 20 minutes.
2. In batches, transfer the sauce to a blender or food processor. Puree until smooth. Transfer the sauce back to the pot, and heat over medium-low heat. Add the heavy cream, basil and parsley. Stir to combine. Continue to cook for 5 minutes. Remove from heat and set aside.
3. Preheat your oven to 180C and spray a baking dish with a non-stick spray. Layer the cooked ravioli on the bottom of the dish. Top with 2 1/2 cups of the vodka sauce and sprinkle with mozzarella and parmesan cheese.
4. Bake the ravioli for 8-10 minutes or until the top is bubbly and melted.
5. Remove from the oven and garnish with parsley. Serve and enjoy!