Ravioli with Vodka Sauce

Preference: Dairy
Difficulty: Easy
Occasion: Shavuot
Diet: Vegetarian , Pescetarian
Source: Family Table by Mishpacha Magazine
Cuisines: Italian

Recipe By Rivky Kleiman

A wonderful, restaurant-worthy cheat ravioli dish.

Ingredients (9)

1–2 packages NY Pasta Authority Ravioli (I used the spinach and cheese)
2 tablespoons butter, melted
2 tablespoons flour
2 cups heavy cream
1 (24-oz./680-g.) jar Tuscanini Zesty Marinara Pasta Sauce

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Tuscanini Zesty Marinara Pasta Sauce
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

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Gefen Frozen Crushed Garlic
1/3 cup grated Parmesan cheese
salt, to taste
pepper, to taste

Bring a large pot of water to a rolling boil. Add the ravioli and cook according to manufacturers’ directions. Set aside.
Over low heat, melt butter in a medium saucepan. Add flour and stir to a smooth roux.
Pour in the heavy cream and stir till completely incorporated. Raise heat slightly until mixture has thickened. Whisk in the pasta sauce.
Add crushed garlic, Parmesan, salt, and pepper, and stir until completely combined.
Turn off heat and pour over ravioli. Serve immediately.