Ravioli and Vodka Sauce
Makes 4 servings* (sauce makes about 5 cups)
Getting started Equipment you will need: pot to boil ravioli; medium (3-5 quart) skillet or pot for sauce
2 Tbsp. butter
2 Tbsp. oil
1 small onion
1/2 cup vodka
1 (28 ounce) can crushed tomatoes
1 cup half & half or heavy cream
1 package spinach ravioli
1. Heat butter and oil until butter melts; dice onion and add to pot to sauté.
2. Add vodka and cook for 10 minutes. Stir in tomatoes and let cook another 30 minutes. Slowly add half and half and simmer for 30 more minutes.
3. Heat water to boil and drop a serving of ravioli in boiling water for each person, according to package instructions.
4. Prepare salad and toppings to serve with ravioli and sauce.
Suggested Side Items: fresh tossed salad
Tips: This recipe yield can easily be adjusted, for each person plan for: 1 serving ravioli and ¾ cup sauce. Extra sauce freezes well for a quick meal later on.
Sauce also tastes good with spaghetti and meatballs and chicken or seafood and pasta. The sodium** is mainly found in the ravioli and canned tomatoes; if you are watching your sodium compare labels on these two products and choose the product(s) with the lower number.
The fresh tossed salad helps balance out the sodium in these processed foods.
Shopping list: Onion (small) Half and half (small container) Lettuce and salad toppings/veggies