Typically vodka sauce is served with penne pasta. But guess what? It's also delicious to serve with Louisa's mini cheese ravioli. When you start with store bought sauce, there is little prep time, but it will taste like you spent all day cooking!
1 package Louisa frozen mini round cheese ravioli
1 cup vodka
1 jar (24 ounces) tomato-basil or marinara pasta sauce
½ cup freshly grated Parmigiano-Reggiano cheese, plus additional for serving
½ cup heavy whipping cream
Chives, minced (optional)
Heat large saucepot of 4 quarts unsalted water to boiling over high heat. Add frozen ravioli; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain ravioli and set aside.
Using the same pot, add vodka and cook over low heat until reduced by half. Stir in pasta sauce, cheese and cream; heat until mixture simmers.
Add ravioli back to pot. Gently fold to coat. Sprinkle ravioli with additional cheese and chives, if using, to serve.