Instructions

1. Heat the olive oil and butter in a large pan over medium heat. Add the shallot and cook until slightly translucent.
2. Add the garlic and sauté until fragrant, about 2 minutes. Stir in the Calabrian chilies and tomato paste and cook for 3–5 minutes.
3. Carefully pour in the vodka and stir. Cook until the alcohol has evaporated and the rapid bubbling has stopped, about 3 minutes.
4. Add the heavy cream and stir to combine. Reduce the heat to low and stir frequently.
5. Bring a pot of salted water to a boil and cook the ravioli according to the package directions.
6. Add the cooked ravioli to the sauce with a splash of pasta water and stir gently. Top with mozzarella and cover until melted. Serve with Parmesan and freshly cracked pepper.