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I’m Baked – Homemade Ravioli With Get Whacked Ala Vodka Sauce

I’m Baked – Homemade Ravioli With Get Whacked Ala Vodka Sauce

degree-icon Medium
time-icon 20 minutes
time-icon 30 minutes
time-icon N/A
time-icon 6-8 servings
time-icon 3 to 4
degree-icon Medium
time-icon 20 minutes
oven-icon 30 minutes
snow-icon N/A
plate-icon 6-8 servings
dish-icon 3 to 4

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Ingredients

I'm Baked - Homemade Ravioli With Get Whacked Ala Vodka Sauce
  • ½ cup/120 ml MagicalButter extra virgin olive oil
  • 4 cups/950 ml Get Whacked à la Vodka Sauce
  • 1 pound/450 g homemade ravioli (or fresh store-bought)
  • ½ pound/225 g prosciutto ham
  • ½ pound/225 g hot sopressata hard salami
  • ½ pound/225 g asiago cheese, shredded
  • ½ pound/225 g fresh mozzarella cheese, shredded
  • ½ cup/120 ml parmigiano reggiano

How To

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I'm Baked - Homemade Ravioli With Get Whacked Ala Vodka Sauce
  • Preheat your oven to 325°F/165°C.
  • In a large sauté pan set to medium, heat the olive oil for 1 minute.
  • Carefully add the prosciutto and soppressata, and cook until slightly crisp on both sides.
  • Remove and set aside both the meat and the oil for later.
  • In a large pot of well-salted water, boil your raviolis for 3-5 minutes, until they are about half-cooked.
  • Strain and place the raviolis into a baking pan with 1 cup/240 ml of sauce in the bottom to prevent sticking.
  • Place a slice of prosciutto and of soppressata atop each ravioli; sauce the top; then sprinkle shredded asiago and mozzarella cheeses over the raviolis.
  • Drizzle the leftover oil from the prosciutto and soppressata on top, and bake for 20 minutes.
  • Set your broiler on low heat, and broil until the cheese is bubbly (about 3-5 minutes), but keep an eye on it because it can burn fast.
  • Top your I’m Baked Homemade Ravioli with Get Whacked à la Vodka Sauce and Parmigiano Reggiano, drizzle with MagicalButter extra-virgin olive oil, serve, and enjoy. Buon appetito! Molto delizioso!

Chef’s note

Serving Size is 3-4 raviolis and 3-4 tablespoons/45-60 ml of sauce