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Mushroom Ravioli with Vodka Cream Sauce

Vodka Cream Sauce for Mushroom Ravioli

makes sauce for 3 to 4 servings

mushroom ravioli (store bought or made from scratch, recipe here)

1 cup whipping cream

1/4 cup vodka

4 tbsp tomato based pasta sauce

3 cloves garlic, minced

1 tbsp olive oil

salt and ground black pepper

grated parmesan cheese (I use a Microplane coarse grater)

fresh parsley or basil for garnish (optional)

Cook the mushroom ravioli in a large pot of boiling, salted water until the pasta is tender and the filling is hot.  
Meanwhile, over medium heat, heat 1 tbsp olive oil in a large saute pan.  Add the garlic and cook for 30 seconds to 1 minute.  
Add the vodka.  Very carefully, using a lit match, tilt the pan slightly and light the vodka on fire at the very edge of the
pan keeping your hands as far away from the pan as possible.  Be very careful, as the flames spread immediately 
and come up quite high.  Holding the handle of the pan, shake the pan gently back and forth until all of the vodka is 
burnt off and the fire goes out by itself.  Be careful not to spill any of the vodka from the pan.  Then add the cream and 
simmer for 1 minute.  Stir in the tomato sauce and salt and pepper to taste.  Once the sauce is heated through, toss with 
the strained ravioli.  Plate the pasta, top with some grated parmesan cheese and garnish with parsley or basil if using.  Serve hot.

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