Description
This easy ravioli sauce is so easy to make with refrigerated or frozen ravioli. It has a thick and flavorful cream sauce with a hint of tomato flavor, simple seasonings, and fresh or canned diced tomatoes.
Ingredients
Scale
- 3 tablespoons salted butter (I use Land O' Lakes)
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- ½ teaspoon EACH: onion powder, dried basil, dried oregano, mustard powder
- ¾ cup chicken broth
- 1 ½ cups half and half (half light cream/half milk)
- 10 oz. Rotel tomatoes with green chilies (juices reserved )
- 3 tablespoons cream cheese (softened)
- 1/3 cup Parmesan cheese (grated)
- 20 oz. refrigerated ravioli
- 1 pinch Red Pepper Flakes (optional)
Instructions
- Prep Work: Measure out all ingredients prior to beginning.
- Melt the butter in a large high-walled skillet over medium-low heat. Add the garlic and cook for 2 minutes, stirring continuously. Add the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
- Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner. Bring to a boil, reduce to a simmer.
- Add the softened cream cheese and drained diced tomatoes. (Pro Tip: Reserve the tomato juice in case youd like to thin the sauce out at the end.)
- Cook the ravioli according to package instructions, drain.
- Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined. Add the red pepper flakes, if using.
- Add the ravioli and use a silicone spatula to gently stir until combined. Add any of the reserved tomato juice if desired. Serve!