PAN-FRIED RAVIOLI IN VODKA SAUCE

Pan-Fried Ravioli in Vodka Sauce image

Add zing to your family dinner with pasta drenched in vodka sauce. This distinctive surprise gets ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

1 bag (25 oz) frozen beef-filled ravioli
3 tablespoons extra-virgin olive oil
1 tablespoon butter or margarine
2 cloves garlic, finely chopped
3 plum (Roma) tomatoes, seeded, chopped
1 jar (25 to 26 oz) vodka pasta sauce
3/4 cup shredded Parmesan or Asiago cheese (3 oz)

Steps:

In 6-quart Dutch oven, heat 4 quarts water to boiling. Add ravioli. Cook 3 minutes; drain.
In 12-inch nonstick skillet, heat 1 tablespoon of the oil and half of the butter over medium heat. Add half of the drained ravioli. Cook 3 to 4 minutes, stirring once or twice, until golden brown. Remove to large serving platter; cover to keep warm. Repeat with 1 tablespoon oil, the remaining butter and ravioli. Remove to platter.
To same skillet, add remaining 1 tablespoon oil and the garlic. Cook over medium heat 30 to 60 seconds, stirring occasionally, until garlic is tender. Stir in tomatoes. Cook 1 to 2 minutes, stirring constantly, until hot. Stir in pasta sauce. Cook 2 to 3 minutes, stirring once, until thoroughly heated.
Pour sauce over ravioli. Sprinkle with cheese.

Nutrition Facts : Calories 500, Carbohydrate 50 g, Cholesterol 155 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 13 g, TransFat 0 g