Toasted ravioli is a versatile dish that can be enjoyed as an appetizer, side dish, or the main course. Whip up this decadent and creamy Vodka Dipping Sauce, and it will taste just like going to a fancy restaurant, but from the comfort of your own home!
As with most Italian sauces, the main flavor comes from tomatoes. Not only do tomatoes offer sweetness and acidity to this recipe, they have important health benefits. Cooked tomato products (found in canned tomato products) contain an ingredient called lycopene, which is a powerful antioxidant that has been proven to protect the body against many chronic diseases. Similar to most nutrients, it’s more natural to obtain lycopene from foods rather than supplements. In order to achieve maximum health benefits associated with lycopene, it is recommended to consume tomato products with a heart healthy fat, such as olive oil or avocado. That’s why we recommend enjoying lycopene and its health benefits through delicious foods such as this recipe. So, what are you waiting for? Enjoy some canned tomato products today with this tasty recipe for Toasted Ravioli!
Toasted Ravioli with Vodka Dipping Sauce
Toasted ravioli is a versatile dish that can be enjoyed as an appetizer, side dish, or the main course. Whip up this decadent and creamy Vodka Dipping Sauce, and it will taste just like going to a fancy restaurant, but without the added cost.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Ingredients
1 (19 oz.) package four cheese ravioli
1 Tbsp. olive oil
1 shallot, minced
1 garlic clove, minced
1 ¼ tsp. red chili flakes
2 Tbsp. vodka
¾ cup tomato paste
½ cup tomato sauce
1 Tbsp. heavy cream
1 Tbsp. butter
salt and pepper, to taste
2 eggs, beaten
1 ½ cups Italian breadcrumbs
vegetable oil, for frying
Instructions
Heat the olive oil in a pan over medium heat. Add in the shallot, garlic, and ¼ teaspoon of the red chili flakes.
When the shallots turn translucent, mix in the tomato paste and tomato sauce. Cook down for 5-10 minutes. Then add in the vodka and cook for another 5-10 minutes until the alcohol reduces. Mix in the heavy cream, butter, and salt and pepper to taste. Set the sauce aside.
Fill a pot with a few inches of vegetable oil. Heat it to 350˚F.
Add the beaten eggs and breadcrumbs into separate dishes. Dip the raviolis into the egg and allow any excess liquid to drip off. Then place them into the breadcrumbs. Fully coat the raviolis in breadcrumbs then gently place them into the hot oil. Fry until golden brown and toasted. Remove the raviolis from the oil and onto a baking sheet lined with paper towels to drain. Sprinkle them with salt.
Serve the toasted raviolis with the vodka dipping sauce and enjoy!
For other delicious pasta recipes, check out some of our favorites:
Here’s a go-to recipe for a one-dish meal that takes about 10 minutes to get in the oven. Based on the summery Italian flavors of eggplant, zucchini, tomatoes, beans, olives, and herbs, this Easy Italian Eggplant Bake is filled with flavor and it’s 100% plant-based. It’s also good served over pasta! Use this recipe for Easy Italian Eggplant Bake to showcase a bounty of produce from your garden, farmers market, or grocery store.
Step-By-Step Guide
Layer the eggplant, zucchini, onion, olives and white beans.
Mix marinara sauce with EVOO, garlic, Italian seasoning and black pepper. Spread over the veggies.Repeat layers and top with plant-based cheese.
Baked at 375 F for 30 minutes covered with foil; remove foil and continue baking until tender and golden.
Yield: 6 servings
Easy Italian Eggplant Bake
Based on the summery Italian flavors of eggplant, zucchini, tomatoes, beans, olives, and herbs, this flavorful, plant-based recipe takes about 10 minutes to get into the oven.
Ingredients
Tomato Sauce
2 cups marinara sauce
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
2 teaspoons Italian seasoning
¼ teaspoon black pepper
Vegetables
1 medium eggplant, chopped
1 small zucchini, chopped
1 small onion, diced
1/2 cup kalamata olives, sliced
1 can white beans, rinsed drained
Topping
½ cup shredded plant-based cheese
Instructions
Preheat oven to 375 F.
Make the tomato sauce by combining in a medium bowl marinara sauce, olive oil, garlic, Italian seasoning, and black pepper.
In a large baking dish (9 x 13-inches), layer half of the eggplant, zucchini, onion, olives, and beans.
Pour half of the tomato sauce over the vegetables.
Layer the remaining vegetables—eggplant, zucchini, onion, olives and beans.
Pour over the remaining tomato sauce.
Sprinkle with plant-based cheese.
Cover with foil and bake at 375 F for 30 minutes. Remove foil and bake for an additional 25-30 minutes, until tender and golden brown. Makes 6 servings.
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