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1
For the sauce: In a Dutch oven, melt the butter over medium-high heat.
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2
Add the yellow onion and cook until tender, about 6-7 minutes.
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3
Add the garlic and cook for an additional minute.
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4
Add the vodka, and cook until reduced by half, approximately 7-8 minutes.
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5
Add the crushed tomatoes (juice and all).
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6
Bring to a boil and then reduce to a simmer.
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7
Add salt and pepper, granulated sugar, oregano, thyme and crushed red pepper.
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8
Cover and simmer for 20 minutes.
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9
In batches, transfer the sauce to a blender or food processor.
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10
Puree until smooth.
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11
Be careful, as the sauce is very hot.
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12
Cover the blender with a towel and hold it as you blend.
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13
Transfer the sauce back to the Dutch oven, and heat over medium-low heat.
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14
Add the heavy cream, basil and parsley.
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15
Stir to combine.
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16
Continue to cook for 5 minutes.
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17
Remove from heat and set aside.
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18
For the baked ravioli: Preheat your oven to 350 F and spray a 9x13-inch baking dish with a non-stick spray.
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19
Layer the cooked ravioli on the bottom of the dish.
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20
Top with 2 1/2 cups of the vodka sauce and sprinkle with the mozzarella and Parmesan cheese.
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21
Freeze or refrigerate the remainder of your vodka sauce.
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22
Bake the ravioli for 8-10 minutes or until the top is bubbly and melted.
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23
Remove from the oven and garnish with parsley.
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24
Serve immediately and enjoy!
