Cheese Ravioli with Ghost Pepper Vodka Sauce

Author Liz Mays


  • 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


  1. 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.
  2. 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.
  3. Pour vodka/cream sauce into red sauce. Simmer on med-low for 1-1 1/2 hours, stirring occasionally.
  4. Add the package of ravioli, and return to a simmer.
  5. Pour into large rectangular greased baking pan. Sprinkle with Parmesan cheese.
  6. Bake at 350 degrees, covered for 25 minutes. Uncover and continue baking until Parmesan cheese is browned (approximately 15 minutes).