Sun-dried Tomato Tortelloni, Shallots & Roasted Red Peppers

1 – 9 oz. package Putney Sun-dried Tomato Tortelloni
¼ cup olive oil
2 tbsp. shallots, minced
1 oz. vodka, pepper style
1 cup red peppers, roasted, medium dice
¼ cup vegetable stock
1 tsp. cayenne pepper
1 tsp. black pepper
2 sprigs fresh basil for garnish

Cook tortelloni according to package directions, drain and set aside. In a medium sauté pan, heat 1 teaspoon of the olive oil over medium high heat. Sauté shallots until cooked through and translucent. Deglaze pan with vodka, reduce until almost dry, this will cook most of the alcohol off. Add remaining olive oil and all the peppers. Add vegetable stock as needed to achieve desired consistency. Heat through. Add ravioli and heat through. Place on warmed plates or shallow bowls with fresh basil garnish. Serves 2-3.