Ravioli With Creamy Vodka And Tomato Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
18 ounce: Fresh cheese ravioli,
1/4 cup: Vodka,
1/2 cup: Oil-packed,
1 1/2 cup: Bottled spicy red-pepper,
Sun-dried tomatoes, drained
Pasta sauce,
2 cup: Heavy cream,
Salt and pepper,
Directions:
1. Cook the ravioli in a large pot of boiling, salted water until
tender but still firm, 5-6 min. Drain well.
2. Meanwhile, coarsely chop the sun-dried tomatoes and combine with
the cream in a large saucepan. Bring the cream to a boil over high
heat. Reduce the heat to medium and boil gently until the cream
thickens, about 5 min. Add the vodka and red-pepper pasta sauce. Cook
the sauce 3-4 min, stirring occasionally, for the flavors to combine.
Season with salt and pepper to taste.
3. Pour the sauce into a blender or food processor and puree until
smooth. Return the sauce to the pan and add the ravioli. Toss the
ravioli and sauce together over medium heat to warm thoroughly.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 131
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
tender but still firm, 5-6 min. Drain well.
2. Meanwhile, coarsely chop the sun-dried tomatoes and combine with
the cream in a large saucepan. Bring the cream to a boil over high
heat. Reduce the heat to medium and boil gently until the cream
thickens, about 5 min. Add the vodka and red-pepper pasta sauce. Cook
the sauce 3-4 min, stirring occasionally, for the flavors to combine.
Season with salt and pepper to taste.
3. Pour the sauce into a blender or food processor and puree until
smooth. Return the sauce to the pan and add the ravioli. Toss the
ravioli and sauce together over medium heat to warm thoroughly.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 131
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
Tags
Pasta/rice