Meat Ravioli with Vodka Sauce

The pairing of vine-ripened red tomatoes and heavy cream gives this sauce its distinct blush color. In our kitchen, we stir together tomatoes, Parmigiano Reggiano cheese, vodka, onions, garlic, fresh basil, salt and pepper. To serve, we like to make shards of Parmigiano Reggiano using a vegetable peeler. Of course, freshly grated cheese works well, too.

Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes

2 pints Pastosa Vodka Sauce
One 36-count box Pastosa Medium Square Meat Ravioli
Shards of Parmigiano Reggiano cheese or freshly grated Parmigiano Reggiano cheese, for topping

1. In a medium saucepan, heat the vodka sauce, covered, over medium heat, stirring occasionally, until warmed through, about 12 minutes.
2. Bring a large pot of generously salted water to a boil; add the ravioli and cook until they float, about 3 minutes. Reserve ½ cup of the cooking water. Drain the ravioli, then add to the saucepan; stir to coat. If needed, loosen the sauce with the reserved cooking water.
3. Divide the ravioli among four shallow bowls and top with the Parmigiano Reggiano shards.