We’re big fans of quick and easy pasta dishes here. When the pasta tastes as delicious as this Ravioli alla Vodka with Spinach, everything’s just perfect. A bowl of that, a nice movie, and good company, and you can really enjoy the evening… without having to spend hours cooking in the kitchen beforehand. Sounds good, right?! ;)
I have to admit that I’m a bit of a »moody« cook. That does not mean I am cooking in a bad mood ;P I’m just not very often in the mood to spend a lot of time in the kitchen after an already long day of work. Even when I already got something planned – after a stressful day, that planned meal might get postponed. That’s what I mean by moody ;) On the weekend, I don’t mind spending a few hours in the kitchen to get a whole dinner with several courses ready. But on a weeknight?! No, thank you! Monday to Friday, dinner has to be quick!
Luckily, you can prepare a nice meal quite easily and quickly with »convenience products« these days. I’m not talking about ready-made meals that you just have to pop in the microwave and heat up. I did that often, when I was studying, because those meals were very cheap back then, and I did not want to stay longer than necessary in our shared kitchen ;P I mean something like pre-cooked pasta. Schupfnudeln,Spätzle, gnocchi, or the pre-made ravioli I used here. Stuff that would take way too long to make from scratch ;P
Ready-to-cook Ravioli or tortellini from the supermarket aren’t something that can be found in our fridge all the time, but whenever there is an offer in the supermarket, I am very happy to grab a package or two. You can save a lot of time when using products like these. Nobody wants ramen soup from a package or frozen pizza all the time. We actually prefer salad to pasta these days… the carbs, you know?! ;P
Anyway. So here we use ready-made (cooled) ravioli from the supermarket. If you prefer to make your own ravioli, feel free! Everyone else, just throw a bag of ravioli into your shopping cart at the supermarket. We prefer simple ricotta filled ravioli for a dish like this one here – when the filling is simple, the vodka sauce can really shine. That sauce is definitely the star of the dish here. If you never tried vodka sauce before, don’t worry, it doesn’t taste like a vodka martini, it’s just delicious! ;P
If you like ravioli, you should certainly check out my recipe for Ravioli in a creamy Tomato & Spinach Sauce. That dish is just as simple as this one here. If you are in the mood for regular pasta, you should try my easy-peasy Pasta with Meatballs & Spinach. That’s another dish that’s quick to whip up. Instead of regular minced meat, some sausages have been turned into meatballs ;)
INGREDIENTS / ZUTATEN
(4 servings)
some olive oil for frying
1 medium red onion, finely chopped
3-4 garlic cloves, finely chopped
1 tsp. dried oregano
1 tsp. chili flakes
4 tbsp. tomato paste
3.5 oz. (100g) sun-dried tomatoes (in oil), roughly chopped
1/4 cup (60ml) vodka
1 cup (240ml) veggie broth
1 cup (240ml) heavy cream
2.2 oz. (60g) Parmesan, grated (plus some more)
1 tbsp. butter
salt, pepper
5.3 oz. (150g) baby spinach leaves
17.6 oz. (500g) refrigerated ravioli (e.g. with ricotta filling)
(4 Portionen)
etwas Olivenöl zum Anbraten
1 mittelgroße rote Zwiebel, fein gehackt
3-4 Knoblauchzehen, fein gehackt
1 TL getrockneter Oregano
1 TL Chiliflocken
4 EL Tomatenmark
100g getrocknete Tomaten (in Öl), grob gehackt
60ml Wodka
240ml Gemüsebrühe
240ml Sahne
60g Parmesan, gerieben (plus mehr)
1 EL Butter
Salz, Pfeffer
150g Babyspinat
500g gekühlte Ravioli (z. B. mit Ricotta-Füllung)
DIRECTIONS / ZUBEREITUNG
1. Peel and finely chop the onion and garlic. Roughly chop the sun-dried tomatoes. Wash and dry the spinach. Get all other ingredients ready.
2. Add some olive oil to a Dutch oven or large pot and heat up. Add the onion, garlic, oregano, and chili flakes. Sauté everything over medium-high heat until the onions are soft and glossy – takes about 2-3 minutes. Add the tomato paste and chopped sun-dried tomatoes and cook/roast with the other ingredients for another 2-3 minutes while stirring constantly. Deglaze with the vodka and let it cook away almost completely. Add the veggie broth and heavy cream and stir in. Let the sauce simmer over low heat for about 4-5 minutes.
3. Add the grated Parmesan and butter to the sauce and stir in. Season with salt and pepper to your liking. Add the spinach and let wilt down, then add the ravioli and let simmer for about 4-5 minutes in the sauce – stir often so nothing burns. Depending on the ravioli you use, the cooking time may vary slightly – follow the instructions on the package. If the sauce seems too thick, add a bit of water and stir in. Divide the ravioli and sauce between serving bowls, sprinkle with some grated Parmesan and serve. Enjoy!
1. Die Zwiebel und den Knoblauch schälen und fein hacken. Die getrockneten Tomaten grob hacken. Den Spinat auslesen, waschen und abtropfen lassen. Alle anderen Zutaten bereitstellen.
2. Etwas Olivenöl in einem großen (gusseisernen) Topf erhitzen. Zwiebel, Knoblauch, Oregano und Chiliflocken dazugeben und bei mittlerer Hitzezufuhr etwa 2-3 Minuten anschwitzen lassen. Das Tomatenmark und die getrockneten Tomaten dazugeben und für etwa 2-3 Minuten mit anschwitzen. Alles mit Wodka ablöschen – den Alkohol fast vollständig einkochen lassen. Gemüsebrühe und Sahne dazugeben und unterrühren. Die Soße etwa 4-5 Minuten bei schwacher Hitzezufuhr köcheln lassen.
3. Parmesan und Butter zur Soße dazugeben und unterrühren. Nach Belieben mit Salz und Pfeffer abschmecken. Den Spinat zur Soße dazugeben und zusammenfallen lassen, dann die Ravioli dazugeben und für etwa 4-5 Minuten in der Soße köcheln lassen – immer wieder umrühren, damit nichts anbrennt. Je nachdem welche Ravioli man verwendet, kann die Kochzeit hier etwas abweichen – auf die Hinweise auf der Packung achten. Sollte die Soße zu stark andicken, ggf. noch etwas Wasser dazugeben und unterrühren. Die Ravioli mit der Soße auf Schüsseln aufteilen, mit etwas geriebenem Parmesan bestreuen und servieren. Guten Appetit!
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Ravioli alla Vodka with Spinach
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 00:30
- Yield: 4 1x
- Category: Pasta
- Cuisine: International
Description
A simple and easy pasta dish we love to do on weekends – Ravioli alla Vodka with Spinach. Really delicious and easy to prepare. Great flavors!
Ingredients
some olive oil for frying
1 medium red onion, finely chopped
3–4 garlic cloves, finely chopped
1 tsp. dried oregano
1 tsp. chili flakes
4 tbsp. tomato paste
3.5 oz. (100g) sun-dried tomatoes (in oil), roughly chopped
1/4 cup (60ml) vodka
1 cup (240ml) veggie broth
1 cup (240ml) heavy cream
2.2 oz. (60g) Parmesan, grated (plus some more)
1 tbsp. butter
salt, pepper
5.3 oz. (150g) baby spinach leaves
17.6 oz. (500g) refrigerated ravioli (e.g. with ricotta filling)
Instructions
1. Peel and finely chop the onion and garlic. Roughly chop the sun-dried tomatoes. Wash and dry the spinach. Get all other ingredients ready.
2. Add some olive oil to a Dutch oven or large pot and heat up. Add the onion, garlic, oregano, and chili flakes. Sauté everything over medium-high heat until the onions are soft and glossy – takes about 2-3 minutes. Add the tomato paste and chopped sun-dried tomatoes and cook/roast with the other ingredients for another 2-3 minutes while stirring constantly. Deglaze with the vodka and let it cook away almost completely. Add the veggie broth and heavy cream and stir in. Let the sauce simmer over low heat for about 4-5 minutes.
3. Add the grated Parmesan and butter to the sauce and stir in. Season with salt and pepper to your liking. Add the spinach and let wilt down, then add the ravioli and let simmer for about 4-5 minutes in the sauce – stir often so nothing burns. Depending on the ravioli you use, the cooking time may vary slightly – follow the instructions on the package. If the sauce seems too thick, add a bit of water and stir in. Divide the ravioli and sauce between serving bowls, sprinkle with some grated Parmesan and serve. Enjoy!
Notes
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
