Easy Ravioli Sauce
Ingredients
- 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
Directions
- 1
Prep Work: Measure out all ingredients prior to beginning.
- 2
Melt the butter in a large high-walled skillet. Add the garlic and cook for 2 minutes. Add the flour and cook for 2 more minutes, stirring continuously. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
- 3
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.
- 4
Add the softened cream cheese and drained diced tomatoes. (Pro Tip: Reserve the tomato juice in case you’d like to thin the sauce out at the end.)
- 5
Cook the ravioli according to package instructions, drain.
- 6
Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined. Add the red pepper flakes, if using.
- 7
Add the ravioli and use a silicone spatula to gently stir until combined. Add any of the reserved tomato juice if desired. Serve!
Easy Ravioli Sauce
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