"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Spinach Ravioli with Creamy Marinara

Published by: Sarah

  • May
  • 3

1 (26 oz.) Pkg. Spinach Ravioli
2 T Extra Virgin Olive Oil
1½ oz. (one nip) Vodka
½ tsp fresh chopped garlic
1 (26 oz.) jar Marinara Sauce
1½ c. Cream
1 (14 oz.) can Artichoke Hearts, quartered
3 Firm Vine Ripe Tomatoes, diced fine
¼ c. Fresh Thyme Leaves
½ c. Freshly Grated Parmesan Cheese
Chopped Parsley for Garnish

Cook ravioli’s in rapidly boiling water to al dente (about 9 minutes). 
Meanwhile heat oil & vodka & add garlic.
Simmer 2 minutes.
Whisk in sauce and cream. 
Simmer until thickened, about 10 – 15 minutes. 
Add thyme, artichoke hearts & fresh tomatoes
Strain ravioli’s and add to sauce. 
Toss to mix & transfer to a serve platter.
Sprinkle with cheese & garnish with parsley.
Serve immediately.


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