Get a pot of salted water boiling.

Meanwhile, melt butter and olive oil in a large sauce pan over medium heat then add garlic. Cook down for a few minutes, stirring often, until the garlic is soft and fragrant but not browned.

Add tomato paste and Calabrian chili paste to the pan and continue stirring until everything is incorporated and the tomato paste has darkened slightly; about 3-4 minutes.

Now add the vodka and stir vigorously for another 2-3 minutes until the pan has been completely deglazed and the sauce has come together.

Turn the heat to medium-low and add heavy cream and stir until incorporated. Let it simmer on low for 3 minutes then add 1 HEFTY pinch of white sugar and a pinch of salt followed by ½ cup of grated parmesan cheese and continue stirring until it’s melted. Turn the heat to low and simmer.

At this point, the ravioli water should be boiling. Add the ravioli to the boiling water and cook for 2 minutes or until it starts to float and puff up just slightly.

Now set a cup of the pasta water to the side and strain the ravioli then add it to the sauce. Add ½ a cup of pasta water and stir it in until the sauce becomes smooth and creamy! If it still looks dry, add more of the reserved pasta water, little by little, over medium-low heat until the sauce looks silky and smooth.