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Baked Ravioli with Vodka Sauce

Perfect for a busy weeknight, this baked ravioli with vodka sauce is quick and easy!

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Why it works: Vodka and basil work together. They rank in the top 16% of all ingredient pairs, and 35 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

The recipe

Serves 8
Prep5 min
Cook55 min

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Vodka + basiltop 16% of all pairs
    Aroma overlaplow
    Mentioned together35 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Tomato + basiltop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,979 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Vodka + saucetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together72 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Garlic + tomatotop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together14,075 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (vodka, sauce, butter, onion, garlic, tomato, pepper):

  1. Parsleybetter flavor fit
  2. Celerybetter flavor fit
  3. Basilbetter flavor fit
  4. Clovethe original

Fit is the average pairing score against vodka, sauce, butter, onion, garlic, tomato, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).