Ingredients
1
bag (25 oz) frozen beef-filled ravioli
3
tablespoons extra-virgin olive oil
1
tablespoon butter or margarine
2
cloves garlic, finely chopped
3
plum (Roma) tomatoes, seeded, chopped
1
jar (25 to 26 oz) vodka pasta sauce
3/4
cup shredded Parmesan or Asiago cheese (3 oz)
Preparation
In 6-quart Dutch oven, heat 4 quarts water to boiling. Add ravioli. Cook 3 minutes; drain.
In 12-inch nonstick skillet, heat 1 tablespoon of the oil and half of the butter over medium heat. Add half of the drained ravioli. Cook 3 to 4 minutes, stirring once or twice, until golden brown. Remove to large serving platter; cover to keep warm. Repeat with 1 tablespoon oil, the remaining butter and ravioli. Remove to platter.
To same skillet, add remaining 1 tablespoon oil and the garlic. Cook over medium heat 30 to 60 seconds, stirring occasionally, until garlic is tender. Stir in tomatoes. Cook 1 to 2 minutes, stirring constantly, until hot. Stir in pasta sauce. Cook 2 to 3 minutes, stirring once, until thoroughly heated.
Pour sauce over ravioli. Sprinkle with cheese.
