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 Ghost Pepper 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 it 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.
- 4 lbs Roma tomatoes (or 2 28 oz cans crushed tomatoes)
- 1½ tsp chopped rosemary
- 3 Tbsp chopped basil
- 1 tsp thyme
- 2 tsp oregano
- 1 tsp black pepper
- 1½ tsp salt
- ¼ cup sugar
- 1 12 oz can tomato paste
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- ½ onion, diced
- 1 cup Chesapeake Bay Distillery Ghost Pepper flavored vodka can substitute with plain vodka
- 1 pint heavy cream
- 1 24oz pkg mini cheese ravioli
- ¼ 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 1-1½ 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).