null
Toasted Ravioli with Vodka Dipping Sauce
Wine Recommendation
Gabbiano Chianti
Ingredients
- 2 large eggs
- ½ cup plus 2 Tbsp heavy cream, divided
- 1 (18-oz) pkg refrigerated spinach ricotta ravioli
- 1 cup Italian seasoned breadcrumbs
- 1 large shallot, minced
- 2 cloves garlic, minced
- ½ tsp crushed red pepper
- 2 Tbsp olive oil
- ⅓ cup vodka
- 1½ cups canned crushed tomatoes
- ½ cup freshly grated Parmesan cheese
- 2 Tbsp fresh basil leaves
Instructions
- Preheat oven to 400°F. Whisk together eggs and 2 Tbsp cream in a large bowl. Add ravioli; toss gently to coat.
- Place breadcrumbs in a shallow bowl; dredge ravioli in breadcrumbs, pressing gently to adhere.
- Place ravioli on a lightly greased wire rack over a large rimmed baking sheet. Lightly coat ravioli with olive oil cooking spray. Bake 15 to 20 minutes or until ravioli are golden brown.
- Meanwhile, sauté shallot, garlic, and crushed red pepper in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until shallot is tender. Add vodka; cook 2 to 3 minutes or until liquid is reduced by half.
- Add tomatoes. Bring to a boil, reduce heat, and simmer 4 minutes.
- Stir in ½ cup cream; simmer 3 minutes or until sauce is thickened. Season with salt and pepper, if desired.
- Sprinkle toasted ravioli with cheese and basil. Serve with vodka sauce for dipping.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
323
|
323
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 12 | 12 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 1 | 1 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
