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Home / Farm Fresh Recipes / Three Cheese Ravioli Served with Pink Vodka Cream Sauce
Three Cheese Ravioli Served with Pink Vodka Cream Sauce

Three Cheese Ravioli Served with Pink Vodka Cream Sauce

Three Cheese Ravioli with Pink Vodka Cream Sauce, Snap Peas and Red Scallions is a lusciously melty dish with nutty Parmesan and crunchy snap peas. While the recipe may seem complicated, we’ve teamed up with Deano’s Pasta to bring you the shortcuts.

Ingredients

  • 1 lb Deano’s Pasta Three Cheese Ravioli
  • 12 oz snap peas, stem and hard spines removed
  • 2 Tbsp extra virgin olive oil
  • ½ c. chopped onion, small diced
  • ¼ c. grated Parmesan cheese
  • 1 bottle Deano’s Pasta Pink Vodka Cream Sauce
  • 3 oz red scallions, sliced on a bias for garnish

Preparation

  1. Fill a large sauce pot with water and set to boil. 
  2. Salt the water. 
  3. Prepare the vegetables as you wait for the water to boil. 
  4. Place the raviolis into the boiling water. 
  5. After they start to float, place the snap peas into the boiling water and cook for another 2-4 minutes. The ravioli should be al dente and the snap peas should be a little under.
  6. Strain and set to the side. Be sure to drizzle a little oil onto the ravioli and snap peas so they won’t stick to each other.
  7. In a large saucepan, heat the oil on medium high and saute onions until soft and translucent.
  8. Pour in pink vodka cream sauce and stir with a spatula making sure they’re incorporated and that they don’t stick to the bottom of the pan.
  9. Once the sauce is reheated, put the drained ravioli and snap peas into the sauce and stir around.
  10. Transfer to plate.
  11. Sprinkle with parmesan cheese and top with chopped scallions.
  12. Serve right away and enjoy!

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