Pan-Fried Ravioli in Vodka Sauce


1bag (25 oz) frozen beef-filled ravioli
3 tablespoons extra-virgin olive oil
1 tablespoon butter or margarine
2 cloves garlic, finely chopped
3 plum (Roma) tomatoes, seeded, chopped
1 jar (25 to 26 oz) vodka pasta sauce
3/4 cup shredded Parmesan or Asiago cheese (3 oz)


1. In 6-quart Dutch oven, heat 4 quarts water to boiling. Add ravioli. Cook 3 minutes; drain.

2. In 12-inch nonstick skillet, heat 1 tablespoon of the oil and half of the butter over medium heat. Add half of the drained ravioli. Cook 3 to 4 minutes, stirring once or twice, until golden brown. Remove to large serving platter; cover to keep warm. Repeat with 1 tablespoon oil, the remaining butter and ravioli. Remove to platter.

3. To same skillet, add remaining 1 tablespoon oil and the garlic. Cook over medium heat 30 to 60 seconds, stirring occasionally, until garlic is tender. Stir in tomatoes. Cook 1 to 2 minutes, stirring constantly, until hot. Stir in pasta sauce. Cook 2 to 3 minutes, stirring once, until thoroughly heated.

4. Pour sauce over ravioli. Sprinkle with cheese.

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