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Easy Ravioli Sauce




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

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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 you’d 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!

See also  Philly Steak Sandwich

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