On busy weeknights, I definitely go in for low-effort, no-frills cooking (or taco take-out!) because we are usually starving--bordering on hangry--and putting in a lot of time to get to the eating is a drag. However, this state of impatience doesn't absolve the need for delicious, satisfying food, rather it punctuates it. So, I love this recipe. It checks the boxes for simple and delicious.
I typically use a chicken stuffed ravioli because it tastes great with the creamy sauce. Beef, lobster, or plain cheese are also good!
Notes: Olive oil is extra-virgin.
SKILLET RAVIOLI BAKE WITH CREAMY VODKA SAUCE
Ingredients: 2 tbsp. olive oil, 1/2 onion-chopped, 1 tsp. salt, 1/2 tsp. pepper, 1 can crushed tomatoes, 1 can tomato sauce, 1/2 cup heavy whipping cream, 1-ounce vodka, 2 tbsp. chopped fresh parsley, 2 sliced garlic cloves, 24 ounces frozen ravioli, 1 cup shredded mozzarella cheese, 1 cup grated Parmesan cheese.
Serves 4.
1. Preheat oven to 375* F, then butter a 10-inch cast-iron skillet.
2. Heat olive oil in a saucepan over medium heat until glossy. Add onion, salt and pepper. Cook until onion is soft and translucent, about 5 minutes. Add garlic, crushed tomatoes and tomato sauce. Bring to a low boil, turn down to simmer for 15 minutes.
3. Meanwhile, bring well-salted water to boil for ravioli. Cook for 3 minutes, or until it floats, then drain.
4. Stir cream, vodka, sliced garlic, and half of the parsley into the sauce.
5. Spoon a little sauce over the bottom of the skillet. Add one layer of ravioli followed by half of the sauce. Sprinkle over half of the mozzarella and half of the Parm.
6. Make another layer, ending with sauce and cheese. Cover with foil and bake for 30 minutes. Remove foil, and give it a few minutes blast under the broiler for brown and bubbly bits. Scatter over remaining fresh parsley, serve.