Don’t be scared! I know this recipe is called Cheese Ravioli with Ghost Pepper Vodka Sauce, and anything “ghost pepper” probably scares you silly (with good reason), but I promise this recipe is not gonna burn you to bits. Not even a little. And you can make this recipe with regular vodka if you want!
Truth be told, I was expecting it to be really zingy, but it wasn’t. There might be the tiniest hint of the babiest-size zing, but seriously, the sauce isn’t spicy. It’s just good. In fact, it’s so good, that I could literally slurp it down by the
glassful spoonful. I didn’t, but I definitely considered it.
Cheese Ravioli with Vodka Sauce
While you can make the vodka sauce quicker by using canned tomatoes, I like using fresh tomatoes. The bit of extra time it takes is well worth it, my friends. The sauce ingredients cook together low and slow for a couple hours, and it’s so dang good.
Then you add the key ingredient – ghost pepper infused vodka. I discovered it at the Chesapeake Bay Distillery when visiting Virginia Beach. We absolutely fell in love with the place. I highly recommend a visit to their distillery, and better yet, their spirits. They distribute outside Virginia Beach, so look for them in your area.
Just look at this sauce. I want to dive in face first.
Once the sauce is ready, you’ll add the frozen ravioli.
Then pour the whole shebang into a baking dish.
And sprinkle on some freshly shredded Parmesan cheese. Cover and bake.
Just before serving, sprinkle on a little grated Parmesan, if desired.
Cheese Ravioli with Ghost Pepper Vodka Sauce
- 4 lbs Roma tomatoes or 2 28 oz cans crushed tomatoes
- 1 1/2 tsp chopped rosemary
- 3 Tbsp chopped basil
- 1 tsp thyme
- 2 tsp oregano
- 1 tsp black pepper
- 1 1/2 tsp salt
- 1/4 cup sugar
- 1 12 oz can tomato paste
- 2 Tbsp olive oil
- 3 garlic cloves minced
- 1/2 onion diced
- 1 cup Chesapeake Bay Distillery Ghost Pepper flavored vodka can substitute with plain vodka
- 1 pint heavy cream
- 1 24 oz pkg mini cheese ravioli
- 1/4 cup freshly grated Parmesan cheese
Core and chop tomatoes. Puree in food processor until smooth. Place in 8 qt stockpot over medium heat. Add rosemary, basil, thyme, oregano, pepper, salt, sugar and tomato paste. Stir occasionally as it heats.
Once sauce is started, warm 2 tbsp olive oil in a frying pan over med-high heat. Add garlic and onion; saute for about a minute. Remove from heat. Add vodka, then cream. Return to burner over medium heat until sauce is hot, then reduce heat to a simmer and cook for 10 minutes.
Pour vodka/cream sauce into red sauce. Simmer on med-low for 1-1 1/2 hours, stirring occasionally.
Add the package of ravioli, and return to a simmer.
Pour into large rectangular greased baking pan. Sprinkle with Parmesan cheese.
Bake at 350 degrees, covered for 25 minutes. Uncover and continue baking until Parmesan cheese is browned (approximately 15 minutes).