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 […]
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.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.