On hectic weeknights I reach for vodka sauce ravioli with chicken-stuffed pasta and a quick creamy tomato sauce, because it requires minimal effort and uses pantry staples I already have.

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I love quick food that still feels a little wild, and this Skillet Ravioli Bake with Creamy Vodka Sauce is that. On hungry weeknights I grab chicken stuffed ravioli and a splash of vodka and it turns into something way better than takeout, but also annoyingly easy.

The sauce gets silky, the top browns, and somehow everyone asks for seconds even when we planned leftovers. It’s bold, a little messy, and mostly forgiving if you get distracted, which I always do.

If you like a punchy dish that looks fussier than it is, think Vodka Sauce Ravioli.

Ingredients

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Chicken ravioli: packs protein and carbs, can be high in sodium and calories.
Crushed tomatoes: bright acidity, vitamin C, low calorie, adds tang and depth.
Heavy cream: makes sauce silky, high in fat calories, use sparingly.
Vodka: cooks off mostly, lifts tomato flavors, no real nutrition.
Garlic: pungent, provides antioxidants and flavor, few calories, can be sharp.
Olive oil: healthy fats, adds richness and mouthfeel, moderate calories.
Mozzarella: melty, adds protein and calcium, mild salty milky taste.
Fresh basil: aromatic, adds brightness, tiny calories, great fresh finish.

Ingredient Quantities

1 lb (450 g) chicken stuffed ravioli, fresh or frozen

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

1 small yellow onion, finely diced about 1 cup

3 cloves garlic, minced

1/4 tsp crushed red pepper flakes optional

1/4 cup (60 ml) vodka

1 28-oz (800 g) can crushed tomatoes

1 tbsp tomato paste

1/2 cup (120 ml) heavy cream

1/2 cup (120 ml) low sodium chicken broth or pasta water

1 tsp granulated sugar optional

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp dried oregano or 1 tsp Italian seasoning

1 cup (100 g) shredded mozzarella

1/2 cup (50 g) finely grated Parmesan or Pecorino Romano

2 tbsp chopped fresh basil

How to Make this

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1. Heat a large ovenproof skillet over medium heat, add 2 tbsp olive oil and 2 tbsp butter until foamy, then add 1 finely diced small yellow onion and a pinch of salt and cook until soft and slightly golden, about 5 minutes.

2. Add 3 minced garlic cloves and 1/4 tsp crushed red pepper flakes if using, cook 30 seconds until fragrant but not brown, stirring so the garlic doesnt burn.

3. Pour in 1/4 cup vodka, scrape up any brown bits and let it bubble and reduce by about half for 1 to 2 minutes so the alcohol cooks off and flavor concentrates.

4. Stir in one 28-oz can crushed tomatoes and 1 tbsp tomato paste, then add 1/2 cup low sodium chicken broth or reserved pasta water, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried oregano or Italian seasoning; bring to a gentle simmer.

5. Taste the sauce and if it tastes too bright or acidic add 1 tsp granulated sugar, also adjust salt now cause once you add cheese and ravioli you might need less.

6. Gently add 1 lb chicken stuffed ravioli (no need to thaw if frozen), push them into the sauce so they’re mostly submerged, cover and simmer gently until ravioli are cooked through about 6 to 8 minutes for fresh, 8 to 12 for frozen, stirring once so they dont stick; you can add a splash more broth or pasta water if sauce gets too thick.

7. Reduce heat to low, stir in 1/2 cup heavy cream and 1/2 cup finely grated Parmesan (or Pecorino), fold gently so ravioli dont tear, taste and correct seasoning.

8. Sprinkle 1 cup shredded mozzarella evenly over the top, transfer the skillet to a preheated broiler and broil 2 to 4 minutes until cheese is bubbly and golden, or if you dont have a broiler pop it in a 425°F oven for 6 to 8 minutes; if your skillet isnt ovenproof transfer to a baking dish first.

9. Remove from oven, let rest 3 to 5 minutes, scatter 2 tbsp chopped fresh basil over the top and serve straight from the skillet. Quick tips: reserve a little pasta water before adding ravioli, use it to loosen sauce, and dont over-stir the ravioli or they will burst.

Equipment Needed

1. 12-inch ovenproof skillet (cast iron or stainless)
2. Wooden spoon or heatproof silicone spatula for stirring and scraping up brown bits
3. Chef’s knife for dicing the onion and chopping basil
4. Cutting board
5. Measuring cups and measuring spoons plus a liquid measuring cup for the vodka and broth
6. Can opener for the crushed tomatoes
7. Microplane or fine grater for the Parmesan (box grater works for shredded mozzarella)
8. Oven mitts or potholders, hot skillets burn, trust me
9. Baking dish or rimmed baking sheet if your skillet isnt ovenproof
10. Slotted spoon or tongs and a small bowl to hold reserved pasta water or extra sauce

FAQ

Q: Can I use frozen ravioli or do I need to thaw it first? A: You can use frozen ravioli straight from the bag, its fine. Just add an extra few minutes of simmer time and a splash more broth or pasta water so the sauce doesnt dry out, cover the skillet for a bit to help them heat through, and check one to make sure it is hot in the center.

Q: What does the vodka actually do and can I skip it? A: Vodka helps lift and deepen the tomato flavors, it makes the sauce taste brighter. If you dont want to use vodka, swap in a little white wine or extra chicken broth with a squeeze of lemon, you wont get the exact same bite but it will still be tasty. If you do add vodka just simmer it for two to three minutes so the alcohol cooks off.

Q: Can I use milk or half and half instead of heavy cream? A: Yes, but the sauce will be thinner and less silky. Use whole milk or half and half and add a tablespoon of butter or a teaspoon of cornstarch mixed with cold water to thicken if needed. Simmer gently so it doesnt separate, and season to taste.

Q: How do I stop the ravioli from sticking together or the sauce from getting too thick? A: Stir gently and dont crowd the pan, add reserved pasta water or extra chicken broth a little at a time to loosen the sauce. A tablespoon of olive oil or butter tossed in toward the end also helps keep things glossy and separate.

Q: Can I make this vegetarian? A: Totally. Use cheese or vegetable stuffed ravioli, swap the chicken broth for vegetable broth, and maybe toss in some mushrooms or spinach for extra flavor and texture. Parmesan is usually vegetarian friendly but check the label if you need strict vegetarian.

Q: How should I store and reheat leftovers? A: Store in an airtight container in the fridge up to three days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce, or bake covered at 350 F until warmed through. You can freeze for up to two months, thaw in the fridge overnight before reheating.

SKILLET RAVIOLI BAKE WITH CREAMY VODKA SAUCE Recipe Substitutions and Variations

Chicken stuffed ravioli: swap for cheese ravioli or spinach & ricotta ravioli (same cook time), cheese tortellini, or even gnocchi (cook gnocchi a bit longer and toss gently so they don’t break).
Vodka: use dry white wine (same amount), or 1/4 cup chicken broth plus 1 tsp lemon juice or a splash of red wine vinegar for acidity, or just skip it and add a tablespoon extra tomato paste to deepen the flavor.
Heavy cream: sub with half and half plus 2 tbsp melted butter per cup for richness, or whole milk thickened with 1 tbsp cornstarch (whisk cold first), or coconut cream for a dairy free option (changes flavor slightly).
Parmesan / Pecorino Romano: swap for Grana Padano or Asiago (similar texture), or nutritional yeast for a vegan note, or just extra finely shredded mozzarella if you want more melt and less sharpness.

Pro Tips

1) Save about 1/2 cup of the cooking water before you add the ravioli. The starchy water loosens the sauce without watering it down, and frozen ravioli will release cold moisture so you might need that water to bring the sauce back up to temp quickly.

2) Keep the simmer gentle and stir as little as possible, just once or twice. Boiling or too much stirring will make stuffed ravioli split open, and once they burst you lose the filling and the dish gets gummy.

3) Use freshly grated Parmesan not the pre-shredded stuff, it melts smoother and tastes way better. Also put the mozzarella on top right before broiling and stand right there, because broilers turn cheese from perfect to burned in seconds.

4) Balance acidity before the cheese goes in, a tiny pinch of sugar or an extra splash of cream can calm bright tomatoes. Save some salt though since the cheeses and broth add salt later, you can always add more but cant take it away.

SKILLET RAVIOLI BAKE WITH CREAMY VODKA SAUCE Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

On hectic weeknights I reach for vodka sauce ravioli with chicken-stuffed pasta and a quick creamy tomato sauce, because it requires minimal effort and uses pantry staples I already have.

Servings

servings

Calories

688

kcal

Equipment: 1. 12-inch ovenproof skillet (cast iron or stainless)
2. Wooden spoon or heatproof silicone spatula for stirring and scraping up brown bits
3. Chef’s knife for dicing the onion and chopping basil
4. Cutting board
5. Measuring cups and measuring spoons plus a liquid measuring cup for the vodka and broth
6. Can opener for the crushed tomatoes
7. Microplane or fine grater for the Parmesan (box grater works for shredded mozzarella)
8. Oven mitts or potholders, hot skillets burn, trust me
9. Baking dish or rimmed baking sheet if your skillet isnt ovenproof
10. Slotted spoon or tongs and a small bowl to hold reserved pasta water or extra sauce

Ingredients

1 lb (450 g) chicken stuffed ravioli, fresh or frozen
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 small yellow onion, finely diced about 1 cup
3 cloves garlic, minced
1/4 tsp crushed red pepper flakes optional
1/4 cup (60 ml) vodka
1 28-oz (800 g) can crushed tomatoes
1 tbsp tomato paste
1/2 cup (120 ml) heavy cream
1/2 cup (120 ml) low sodium chicken broth or pasta water
1 tsp granulated sugar optional
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp dried oregano or 1 tsp Italian seasoning
1 cup (100 g) shredded mozzarella
1/2 cup (50 g) finely grated Parmesan or Pecorino Romano
2 tbsp chopped fresh basil

Directions

Heat a large ovenproof skillet over medium heat, add 2 tbsp olive oil and 2 tbsp butter until foamy, then add 1 finely diced small yellow onion and a pinch of salt and cook until soft and slightly golden, about 5 minutes.
Add 3 minced garlic cloves and 1/4 tsp crushed red pepper flakes if using, cook 30 seconds until fragrant but not brown, stirring so the garlic doesnt burn.
Pour in 1/4 cup vodka, scrape up any brown bits and let it bubble and reduce by about half for 1 to 2 minutes so the alcohol cooks off and flavor concentrates.
Stir in one 28-oz can crushed tomatoes and 1 tbsp tomato paste, then add 1/2 cup low sodium chicken broth or reserved pasta water, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried oregano or Italian seasoning; bring to a gentle simmer.
Taste the sauce and if it tastes too bright or acidic add 1 tsp granulated sugar, also adjust salt now cause once you add cheese and ravioli you might need less.
Gently add 1 lb chicken stuffed ravioli (no need to thaw if frozen), push them into the sauce so they're mostly submerged, cover and simmer gently until ravioli are cooked through about 6 to 8 minutes for fresh, 8 to 12 for frozen, stirring once so they dont stick; you can add a splash more broth or pasta water if sauce gets too thick.
Reduce heat to low, stir in 1/2 cup heavy cream and 1/2 cup finely grated Parmesan (or Pecorino), fold gently so ravioli dont tear, taste and correct seasoning.
Sprinkle 1 cup shredded mozzarella evenly over the top, transfer the skillet to a preheated broiler and broil 2 to 4 minutes until cheese is bubbly and golden, or if you dont have a broiler pop it in a 425°F oven for 6 to 8 minutes; if your skillet isnt ovenproof transfer to a baking dish first.
Remove from oven, let rest 3 to 5 minutes, scatter 2 tbsp chopped fresh basil over the top and serve straight from the skillet. Quick tips: reserve a little pasta water before adding ravioli, use it to loosen sauce, and dont over-stir the ravioli or they will burst.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.