Baked ravioli in creamy vodka tomato sauce

250g	Aurelia Ravioli with goat cheese and olives
30 g	butter
1	tbsp olive oil
1	small onion diced
120 ml	vodka
400 ml	tomato sauce
½	tablespoons sugar
½	teaspoon oregano
½	teaspoon crushed red pepper
½	teaspoon salt
½	teaspoon black pepper
1	tablespoon fresh chopped basil
120ml	heavy cream
125g	fresh mozzarella
-	chopped fresh parsley

Melt butter in a pot over medium heat. Add olive oil, onions and cook until soft about 5 minutes then add garlic and cook for another minute. Slowly add in vodka while stirring and let it simmer uncovered, until reduced by about half (5-6 minutes). Add in the tomato sauce, sugar, salt and pepper, oregano, and crushed red pepper. Simmer uncovered for 10-15 minutes. Whisk in basil and heavy cream.

While the sauce is cooking preheat the oven to 190°C degrees and cook Aurelia fresh ravioli according to the package directions. Layer the ravioli in a 20x30cm baking dish. Pour sauce over the ravioli, cover with sliced or shredded fresh mozzarella and sprinkle parmesan cheese on top. Bake until cheese is melted.

Garnish with fresh parsley and serve immediately.