Instructions

1. Boil the ravioli for 3 minutes, remove from the water, and set aside; they will finish cooking in the sauce.
2. Heat the olive oil in a saucepan over medium heat. Add the shallot and garlic and sauté for about 5 minutes, until the shallot is translucent. Add the tomato paste and stir. Cook for another 5 minutes, until it turns a deeper red, stirring frequently.
3. Add the Calabrian chilies and deglaze with the vodka. Cook until most of the liquid has evaporated. Add the heavy cream and stir until combined. If desired, cool slightly and blend until smooth.
4. Return the sauce to the pan and add pasta water in small increments until it reaches the desired consistency. Add the ravioli and stir gently to coat. Plate and top with additional chilies and burrata.