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Easy Ravioli Sauce

Ravioli in a cream-colored skillet on a bright white marble surface, with cheese ravioli coated in a thick tomato-cream sauce, diced tomatoes, Parmesan, herbs, and black pepper in a square main recipe photograph.
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Easy Ravioli Sauce is a creamy tomato Parmesan sauce made with butter, garlic, chicken broth, half and half, cream cheese, Rotel tomatoes, and simple dried seasonings. It turns refrigerated ravioli into a cozy 30 mins pasta dinner with a silky sauce, gentle tomato flavor, and just enough richness for an easy weeknight meal.

Ingredients

Scale
  • 3 tablespoons salted butter
  • 3 cloves garlic, minced
  • 2 tablespoons all purpose flour
  • 1 tablespoon tomato paste
  • ½ teaspoon onion powder
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • ¾ cup chicken broth
  • 1 ½ cups half and half
  • 10 oz Rotel tomatoes with green chilies, drained with juices reserved
  • 3 tablespoons cream cheese, softened
  • ⅓ cup grated Parmesan cheese
  • 20 oz refrigerated ravioli
  • 1 pinch red pepper flakes, optional

Instructions

  1. Melt the butter: Melt the butter in a large high walled skillet over medium low heat.
  2. Cook the garlic: Add the garlic and cook for 2 mins, stirring often, until fragrant but not browned.
  3. Make the roux: Whisk in the flour and cook for 2 mins, then stir in the tomato paste, onion powder, basil, oregano, and mustard powder until smooth and thick.
  4. Add the liquids: Pour in the chicken broth in small splashes, stirring constantly. Slowly add the half and half the same way, then bring the sauce to a gentle boil and reduce to a simmer.
  5. Finish the sauce: Stir in the softened cream cheese and drained Rotel tomatoes until the sauce is creamy and smooth.
  6. Cook the ravioli: Boil the ravioli according to package directions, then drain well.
  7. Add the cheese and pasta: Reduce the sauce to low and stir in the Parmesan a little at a time until melted. Add the red pepper flakes if using, gently fold in the ravioli, and thin with reserved tomato juice if needed.

Notes

  • Soften the cream cheese before adding it so the sauce melts smoothly.
  • Add the broth and half and half slowly to prevent lumps.
  • Use vegetable broth instead of chicken broth for a meatless sauce.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently with a splash of broth, milk, half and half, or reserved tomato juice.

Nutrition

Keywords: ravioli sauce

Find it online: https://cozyhomeplate.com/easy-ravioli-sauce/