Tomato and Burrata Ravioli with Spicy Vodka Sauce

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.