Baked Ravioli with Vodka Sauce

For the sauce:
In a Dutch oven, melt the butter over medium-high heat. Add the yellow onion and cook until tender, about 6-7 minutes. Add the garlic and cook for an additional minute. Add the vodka, and cook until reduced by half, approximately 7-8 minutes. Add the crushed tomatoes (juice and all). Bring to a boil and then reduce to a simmer. Add salt and pepper, granulated sugar, oregano, thyme and crushed red pepper. Cover and simmer for 20 minutes.

In batches, transfer the sauce to a blender or food processor. Puree until smooth. Be careful, as the sauce is very hot. Cover the blender with a towel and hold it as you blend. Transfer the sauce back to the Dutch oven, and heat over medium-low heat. Add the heavy cream, basil and parsley. Stir to combine. Continue to cook for 5 minutes. Remove from heat and set aside.

For the baked ravioli:
Preheat your oven to 350 F and spray a 9×13-inch baking dish with a non-stick spray. Layer the cooked ravioli on the bottom of the dish. Top with 2 1/2 cups of the vodka sauce and sprinkle with the mozzarella and Parmesan cheese. Freeze or refrigerate the remainder of your vodka sauce.

Bake the ravioli for 8-10 minutes or until the top is bubbly and melted. Remove from the oven and garnish with parsley. Serve immediately and enjoy!