Easy Ravioli Sauce
This 30-minute ravioli sauce combines garlic, tomato, herbs, half-and-half, cream cheese, Parmesan and Rotel for a creamy sauce served with cheese ravioli.
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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 undrained
- 3 tbsp cream cheese softened
- 0.33 cup Parmesan cheese grated
- 20 oz refrigerated ravioli cheese-filled recommended
- 1 pinch red pepper flakes optional
Instructions
- In a large pan, melt butter over medium-low heat. Add minced garlic and stir for about 2 minutes until fragrant, ensuring it doesn’t brown.
- Sprinkle flour over the butter and garlic mixture. Stir continuously for 2 minutes until smooth and slightly golden.
- Stir in tomato paste, onion powder, dried basil, dried oregano, and mustard powder. Cook for about 1 minute until combined and aromatic.
- Slowly pour in chicken broth, stirring constantly to prevent lumps. Cook the mixture until the sauce is smooth and slightly thickened.
- Gradually add half-and-half, stirring gently. Bring the sauce to a gentle simmer.
- Stir in cream cheese until fully melted. Add the undrained Rotel tomatoes and stir until evenly combined.
- While the sauce is simmering, cook the ravioli according to package instructions. Drain the ravioli and set aside.
- Reduce the heat to low and stir in Parmesan cheese until melted and the sauce is creamy. Add a pinch of red pepper flakes if a little spice is desired.
- Gently fold the cooked ravioli into the sauce, ensuring each piece is well-coated.
- Serve immediately, garnished with extra grated Parmesan if desired. Enjoy your creamy, flavorful ravioli dish!
Notes
For a vegetarian option, use vegetable broth instead of chicken broth. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
Serving: 1servingsCalories: 504kcalCarbohydrates: 40.5gProtein: 16.3gFat: 28.8gSaturated Fat: 15.5gTrans Fat: 0.6gCholesterol: 94mgSodium: 1050mgFiber: 2.5gSugar: 7g
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