Name: Easy Ravioli Sauce: Creamy, Cheesy, and Packed with Flavor
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 tbsp salted butter; 3 cloves garlic (minced); 2 tsp all-purpose flour; 1 tbsp tomato paste; 0.5 tsp onion powder; 0.5 tsp dried basil; 0.5 tsp dried oregano; 0.5 tsp mustard powder; 0.75 cup chicken broth (or vegetable broth for vegetarian); 1.5 cups half-and-half; 10 oz Rotel tomatoes with green chilies (juices reserved); 3 tbsp cream cheese (softened); 0.33 cup Parmesan cheese (grated); 20 oz refrigerated ravioli (cheese-filled recommended); 1 pinch red pepper flakes (optional)

This creamy, tangy sauce loaded with butter, garlic and a touch of spice from Rotel tomatoes is sure to elevate your ravioli night. Rich, comforting and one you can make in minutes, it’s perfectly paired with cheese-filled ravioli. Sprinkle extra Parmesan on top for the ultimate indulgence!

Why You’ll Love This Recipe:

Quick Prep + Easy Cooking: Assembles in under 30 minutes — great for busy weeknights.

All purpose: Goes with any sort of ravioli — cheese, spinach, even meat.

Vivid Sauce: It combines creamy cheeses, fiery spices and juicy tomatoes into a sauce that is not dull in the least.

Kid-Approved: Its gentle flavor and soft texture endear it.

Key Ingredients:

Salted Butter: The rich base of the sauce and amplified every single flavor.

Garlic: This ingredient gives the sauce aromatic depth and body that bumps the sauce from good to great.

Tomato Paste: Adds a tang that balances the creamy elements.

Seasonings: Onion powder, dried basil, oregano, and mustard powder create complex layers of flavor and warmth.

Half-and-Half: The creamy backbone of the sauce, the thing that gives it that luscious texture we all adore.

Rotel Tomatoes with Green Chilies: A burst of flavor and just a little kick in its juicy tomato-chili mix.

Cream Cheese: So soft, softened cream cheese dissolves into the sauce like no one’s business, making it ultra-rich.

Parmesan Cheese: Adds a nutty, salty element that complements all the flavors.

Raviolo al Uovo, Cheesy + Egg: The Daniletes of pasta, the ultimate lil pasta pouch for soaking up all that creamy, cheesy goodness.

For a full list of all the ingredients with amounts and instructions, scroll down to the recipe card below

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Instructions:

Melt Butter and Cook Garlic

Put the butter into a large pan on low medium heat.

Add minced garlic and stir-cook 2 minutes, until fragrant, being careful not to brown garlic.

Make the Roux

Instructions Add flour to the butter and garlic mixture to make a roux. Whisk constantly for 2 minutes or until smooth, slightly golden.

Add Seasonings

Stir in:

Tomato paste

Onion powder

Dried basil

Dried oregano

Mustard powder.

Cook until combined and aromatic, about 1 minute.

Gradually Add Broth

Gradually whisk in chicken broth, stirring constantly to ensure no lumps form.

Cook the mixture until the sauce is smooth and slightly thickened.

Incorporate Cream

Slowly add half-and-half, while stirring slowly.

Add the sauce and bring to a gentle simmer.

Add Cheese and Tomatoes

Add cream cheese and stir until completely melted.

In Rotel tomatoes with juices, stirring until combined.

Cook the Ravioli

While the sauce bubbles, cook the ravioli according to package instructions.

Drain the ravioli, and set aside.

Finish the Sauce

Reduce heat to low, whisk in Parmesan cheese until melted and sauce is creamy.

If you like a little heat, add a pinch of red pepper flakes.

Combine Ravioli and Sauce

Carefully toss the cooked ravioli in the sauce so that it all gets coated.

Serve

Serve right away, topped with more grated Parmesan if you like. Top with mild, creamy, flavorful ravioli!

Serving Suggestions:

This creamy ravioli is a full meal on its own, but you could also round it out with any one of these sides:

Garlic Bread: Perfect to mop up the final drop of the sauce.

Side Salad: For a tangy contrast, a crunchy Caesar salad or mixed greens with balsamic vinaigrette.

Steamed vegetables: Add color and nutrients with some tender asparagus, broccoli or green beans.

Pair this with a glass of a white wine: A Pinot Grigio or Chardonnay will do nicely and bring a touch of elegance.

Storage & Meal Prep Tips:

Refrigerator: Store in an airtight container for no more than 3 days. Gently reheat on the stovetop with a splash of broth or half-and-half to keep it creamy.

Freezer: The sauce freezes beautifully, but it’s better to mix with the ravioli right before serving. Other Sauce or au Jus Freeze the sauce on its own in an airtight container for 2 months.

Make Ahead: The sauce can be made a day ahead and reheated. For best results, cook the ravioli fresh.

Variations to Try:

This ravioli sauce is wicked adaptable. Here’s a way to add some variety:

Protein Booster: Stir in cooked shrimp, shredded chicken or crumbled sausage to make it more filling.

Vegetarian: Use vegetable broth and omit meat, going big on sautéed mushrooms, spinach or artichoke hearts.

Spicy Kick: Increase the red pepper flakes or hot Rotel tomatoes.

Lemon Zest: A squeeze of juice, and some zest, adds a bright, citrussy note.

Pesto Mitt: Add a tablespoon of basil pesto to the mix for jolt of herbaceousness.

Conclusion:

This simple ravioli sauce is cream based and decadent and extra flavorful — everything you want for a comforting dinner that feels special but is a snap to throw together. Whether you’re cooking for the family or cooking for yourself, this dish delivers consistently.

So get some of your favorite ravioli, whip up the sauce and let your palate rejoice in the cheesy, tomatoey goodness. So believe me when I say that after one bite of this you’ll never go back!