Step 1: 

Pre-heat oven to 375 degrees F.

Step 2: 

In a soup pot over medium-high heat, brown pancetta for about 4 minutes. Remove and set aside.

Step 3: 

Lower heat to medium and sauté onions in olive oil with salt for about 7-10 minutes until they are a golden color.

Step 4: 

Add crushed tomatoes, 1 cup chicken stock and Little Eataly Seasoning Blend. Cover and simmer for 10 minutes.

Step 5: 

Shut off heat and carefully transfer to a blender. Blend thoroughly until smooth.

Step 6: 

Wipe out pot and pour pureed sauce inside. Add 1/2 cup chicken stock to blender and swirl around to "grab" the remaining sauce.

STEP 7: 

While simmering, add vodka and heavy cream and stir throughout. Let simmer for an additional 5 minutes.

STEP 8: 

In a 9x13 pan, ladle enough sauce to barely cover the bottom of dish.

STEP 9: 

Layer 1/2 of ravioli, 1⁄2 of the baby spinach and 1⁄2 of the mozzarella.

STEP 10: 

Top with sauce again and layer the remaining ravioli, baby spinach and mozzarella.

STEP 11: 

Top with remaining sauce, parmesan cheese and pancetta.

Step 12: 

Cover with aluminum foil and cook for 30 minutes.

Step 13: 

Uncover and cook for an additional 5 minutes.

Let it rest for 5 minutes before serving.