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.
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In a large skillet over medium heat, melt butter and olive oil.
Add minced garlic and sauté until fragrant, about 30 seconds.
Stir in the tomato paste and crushed Calabrian chilis. Cook for 1-2 minutes, stirring constantly.
Pour in the vodka to deglaze the pan, scraping up any bits from the bottom. Let it cook for about a minute.
Reduce heat to low and stir in the heavy cream, sugar, and salt.
Bring the sauce to a gentle simmer and cook until it begins to thicken.
Stir in the freshly grated Parmesan cheese until it's fully melted and the sauce is smooth.
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.
Using a spider strainer or slotted spoon, transfer the cooked ravioli directly into the skillet with the vodka sauce.
Add a splash of the reserved pasta water to the skillet to help the sauce coat the pasta.
Gently toss the ravioli in the sauce until everything is well combined and glossy.
Transfer the sauced ravioli to a serving dish.
Tear the fresh burrata into pieces and arrange them over the top of the ravioli.
Garnish with a drizzle of olive oil, flaky salt, and freshly ground black pepper before serving.
Sauce keeps refrigerated up to 3 days; reheat gently. Do not store burrata in the sauce; add fresh burrata at serving time.
Yes. Prepare the sauce through the cream step, cool, and refrigerate up to 2 days. Reheat gently on low heat before tossing with hot ravioli.
Substitute 1/2 tsp red pepper flakes or 1 tbsp sriracha for similar heat; adjust to taste since spice intensity varies.
Yes. Fresh ravioli cooks in 2–3 minutes versus 4–5 for frozen; adjust cooking time and reserve pasta water before draining.
The alcohol cooks off; vodka adds depth and helps emulsify the cream without a strong alcohol taste.
Double all ingredients proportionally. The sauce ratio remains the same; simmer longer if needed to reduce and concentrate flavor.
