Add zing to your family dinner with pasta drenched in vodka sauce. This distinctive surprise gets ready in 30 minutes!
Pan-Fried Ravioli in Vodka Sauce
- Prep Time 30 min
- Total 30 min
- Servings 6
- Ingredients 7
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)
Instructions
-
Step1In 6-quart Dutch oven, heat 4 quarts water to boiling. Add ravioli. Cook 3 minutes; drain.
-
Step2In 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.
-
Step3To 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.
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Step4Pour sauce over ravioli. Sprinkle with cheese.
Nutrition
500
Calories
24g
Total Fat
20g
Protein
50g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 500
- Calories from Fat
- 220
- 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
3Tips from the Betty Crocker Kitchens
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