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Cook the ravioli according to the package directions. Drain the ravioli and set it aside.
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Add the olive oil and Lee Kum Kee Chiu Chow Style Chili Oil to a pan. Heat it over medium heat for 2 minutes. Add in the Lee Kum Kee Minced Garlic and sauté until fragrant, about 30 seconds.
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Mix in the tomato paste and cook for 2 minutes, stirring constantly. Pour in the vodka and mix until combined. Cook for another 2 minutes.
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Mix in the heavy whipping cream and bring it to a simmer. Once the sauce begins to bubble, remove the pan from heat. Season with salt and pepper, to taste.
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Serve the sauce over the cooked ravioli and with a side of grated parmesan cheese. Garnish with basil leaves and enjoy!