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Plate of vodka ravioli (without the vodka) and two forks
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5 from 6 votes

Hubby’s Date Night Vodka Ravioli [without the Vodka]

This alcohol-free Hubby’s Date Night Vodka Ravioli is a must for any day of the week or occasion, but specifically the best for date nights!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Keyword: dairy-free, date night, easy, gluten-free, homemade, pasta, ravioli, vegan, vegetarian, vodka sauce, weeknight, weeknight meals
Servings: 2 servings
Calories: 910kcal
Author: Shanika

Ingredients

  • 1 (8 oz.) package organic cheese ravioli 
  • 1 cup organic chopped kale

SAUCE:

  • 1 tablespoon Extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • Pinch of red pepper flakes
  • 5-6 organic sundried tomatoes
  • 4 Tbsps organic tomato paste
  • 1 ½ cups organic heavy cream
  • ½ cup organic vegetable stock
  • 2 Tbsps white cooking wine
  • ½ lemon, freshly-squeezed
  • ½ cup freshly-grated parmesan cheese (You can also use Mozzarella cheese)

HERB BREADCRUMBS:

  • 1 cup breadcrumbs or Panko breadcrumbs
  • 1-2 Tbsps Extra virgin olive oil
  • 1 teaspoon Italian seasoning, homemade or store-bought

Instructions

TO MAKE THE HERB BREADCRUMBS:

  • Preheat the oven to 375 degrees Fahrenheit and line a small baking sheet with parchment paper.
  • In a bowl, add the breadcrumbs, Italian seasoning, and olive oil together, mixing until combined and "semi-wet" in texture. Add mixture unto prepared baking sheet and bake for 5-8 minutes or until crumbs are golden brown and crispy. Remove from oven and let cool.

COOK THE PASTA:

  • Cook pasta according to packaging. NOTE: ravioli doesn’t take a long time to cook, usually 4-5 minutes, depending on brand.

MAKE THE VODKA SAUCE:

  • In a medium skillet over medium-high heat, add the olive oil. Once heated, add the garlic cloves and sauté for 1 minute or so, until fragrant. Add in the salt, black pepper, smoked paprika, garlic powder, oregano, basil, parsley, and red pepper flakes and stir until combined. Add the tomato paste.
  • Reduce the heat to medium-low and slowly add in the heavy cream, veggie stock, lemon juice, sundried tomatoes, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add in the chopped kale, stirring until combined and let it simmer for 2-3 minutes, stirring frequently.
  • When the ravioli is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Serve immediately and top with herb breadcrumbs!
  • Bon Appetit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
  • GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus. 
  • MEAT OPTION:I f you'd like to switch things up and aren't restrictive to non-meat, feel free to add chicken breasts, salmon, shrimp, or lobster to this pasta for extra decadence. 
  • GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta. 
  • VEGAN OPTION: To make this dish vegan, simply substitute the heavy cream with full-fat coconut milk, ensure that the ravioli is vegan-friendly, and the parmesan with vegan parmesan. 

Nutrition

Calories: 910kcal | Carbohydrates: 23g | Protein: 15g | Fat: 86g | Saturated Fat: 47g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Cholesterol: 224mg | Sodium: 2145mg | Potassium: 693mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3980IU | Vitamin C: 24mg | Calcium: 406mg | Iron: 3mg