18 oz fresh cheese ravioli
1/2 cup oil-packed
1 sun-dried tomatoes, drained
2 cup heavy cream
1/4 cup vodka
1 1/2 cup bottled spicy red-pepper
1 pasta sauce
1 salt and pepper
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.
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