Hubby’s Date Night Vodka Ravioli [without the Vodka]

5 from 6 votes

This alcohol-free Hubby’s Date Night Vodka Ravioli is a must for any day of the week or occasion, but specifically the best for date nights!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Keyword: dairy-free, date night, easy, gluten-free, homemade, pasta, ravioli, vegan, vegetarian, vodka sauce, weeknight, weeknight meals

Servings: servings

Calories: 910kcal

Author: Shanika

1 tablespoon Extra virgin olive oil
4 garlic cloves, minced
2 tsps Marry Me Blend (You can purchase my Marry Me Blend for authentic flavor or make this homemade as well---See Notes)
1 teaspoon sea salt
5-6 organic sundried tomatoes (You can also sub with Herb Roasted Tomatoes for bold flavor)
4 Tbsps organic tomato paste
1 ½ cups organic heavy cream
½ cup organic vegetable stock
2 Tbsps white cooking wine
½ lemon, freshly-squeezed
½ cup freshly-grated parmesan cheese (You can also use Mozzarella cheese)

Preheat the oven to 375 degrees Fahrenheit and line a small baking sheet with parchment paper.
In a bowl, add the breadcrumbs, Italian seasoning, and olive oil together, mixing until combined and "semi-wet" in texture. Add mixture unto prepared baking sheet and bake for 5-8 minutes or until crumbs are golden brown and crispy. Remove from oven and let cool.

Cook pasta according to packaging. NOTE: ravioli doesn’t take a long time to cook, usually 4-5 minutes, depending on brand.

In a medium skillet over medium-high heat, add the olive oil. Once heated, add the garlic cloves and sauté for 1 minute or so, until fragrant. Add in the salt and Marry Me Blend and stir until combined. Add the tomato paste.
Reduce the heat to medium-low and slowly add in the heavy cream, veggie stock, lemon juice, sundried tomatoes, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add in the chopped kale, stirring until combined and let it simmer for 2-3 minutes, stirring frequently.
When the ravioli is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Serve immediately and top with herb breadcrumbs!
Bon Appetit!

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus.
MEAT OPTION:I f you'd like to switch things up and aren't restrictive to non-meat, feel free to add chicken breasts, salmon, shrimp, or lobster to this pasta for extra decadence.
GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta.
VEGAN OPTION: To make this dish vegan, simply substitute the heavy cream with full-fat coconut milk, ensure that the ravioli is vegan-friendly, and the parmesan with vegan parmesan.
HOMEMADE BLEND: 1 tablespoon smoked paprika, 2 tsps dried parsley, 2 tsps dried basil, 2 tsps dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder.