Tomato and Burrata Ravioli with Spicy Vodka Sauce

Name: Tomato and Burrata Ravioli with Spicy Vodka Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 3 tbsp butter; 1 tbsp olive oil; 2 cloves garlic, minced; 2 tbsp tomato paste; 1 tbsp crushed Calabrian chilis; 1/4 cup vodka; 1/2 cup heavy cream; 1 tsp granulated sugar; salt, to taste; 1/4 cup freshly grated Parmesan cheese; 1 (9 oz) package tomato and burrata ravioli; 1/4 cup reserved pasta water; 1 (8 oz) ball fresh burrata; 1 tsp olive oil, for garnish; flaky salt, for garnish; freshly ground black pepper, for garnish

This tomato and burrata ravioli features store-bought ravioli elevated with a spicy homemade vodka sauce made from Calabrian chilis, butter, and heavy cream. Fresh burrata dolloped on top creates an elegant, creamy finish that's ready in minutes.

🌍Italian-American 🏷️Ravioli 🏷️Vodka sauce 🏷️Spicy pasta 🏷️Burrata Tomato

🏷️

-0:00

grilledcheesesocialonTikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by grilledcheesesocial

-0:00

grilledcheesesocialonTikTok

Ingredients

3 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
2 tbsp tomato paste
1 tbsp crushed Calabrian chilis
1/4 cup vodka
1/2 cup heavy cream
1 tsp granulated sugar
salt, to taste
1/4 cup freshly grated Parmesan cheese
1 (9 oz) package tomato and burrata ravioli
1/4 cup reserved pasta water
1 (8 oz) ball fresh burrata
1 tsp olive oil, for garnishoptional
flaky salt, for garnishoptional
freshly ground black pepper, for garnishoptional

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Instructions

1
In a large skillet over medium heat, melt butter and olive oil.
2
Add minced garlic and sauté until fragrant, about 30 seconds.
3
Stir in the tomato paste and crushed Calabrian chilis. Cook for 1-2 minutes, stirring constantly.
4
Pour in the vodka to deglaze the pan, scraping up any bits from the bottom. Let it cook for about a minute.
5
Reduce heat to low and stir in the heavy cream, sugar, and salt.
6
Bring the sauce to a gentle simmer and cook until it begins to thicken.
7
Stir in the freshly grated Parmesan cheese until it's fully melted and the sauce is smooth.
8
Meanwhile, cook the ravioli in a pot of salted boiling water according to package directions. Reserve about 1/4 cup of pasta water before draining.
9
Using a spider strainer or slotted spoon, transfer the cooked ravioli directly into the skillet with the vodka sauce.
10
Add a splash of the reserved pasta water to the skillet to help the sauce coat the pasta.
11
Gently toss the ravioli in the sauce until everything is well combined and glossy.
12
Transfer the sauced ravioli to a serving dish.
13
Tear the fresh burrata into pieces and arrange them over the top of the ravioli.
14
Garnish with a drizzle of olive oil, flaky salt, and freshly ground black pepper before serving.

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Tips & Notes

Pro tips

Reserve 1/2 cup pasta water before draining ravioli; add a splash to the sauce if it's too thick, as it helps emulsify and cling to the ravioli.
Cook garlic and tomato paste in butter for 1–2 minutes before adding chilis and vodka to build depth and prevent raw garlic flavor.
Add burrata at the very end off heat to preserve its creamy texture; it will soften and create a sauce when tossed with hot ravioli.
Taste and adjust salt after adding Parmesan, as it adds significant saltiness.

Substitutions

Heavy cream → half-and-half or Greek yogurt (stir in off heat to avoid curdling)
Calabrian chilis → red pepper flakes or fresh red chilis (adjust quantity by heat preference)
Parmesan → Pecorino Romano (slightly sharper and saltier; reduce added salt)
Vodka → dry white wine or vegetable broth (omit if avoiding alcohol entirely; sauce will be less emulsified)