Breaded Four Cheese Toasted Ravioli with Vodka Sauce
Louisa Four cheese ravioli successfully blends old world cheeses, such as Pecorino Romano and Asiago, with White American Cheddar sauce for a creamy texture and bold cheese flavor.
10 breaded ravioli
1 16oz. can basic tomato sauce or marinara, blended until smooth
1 cup vodka
½ cup heavy whipping cream
½ cup Parmigiano Reggiano cheese
chives, minced (optional)
salt and pepper
In a small pot, reduce vodka by half on low heat. Add tomatoes and cream and bring to a simmer. Turn heat off. Stir in Parmigiano Reggiano until well blended then season with salt and pepper to taste. Bake toasted ravioli in pre-heated oven at 425º F for 8-10 minutes and serve with hot vodka sauce topped with chives.
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