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 mins
Cook Time15 minutes mins
Total Time20 minutes mins
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
- 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
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.
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!
- 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.
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