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!