Description
This easy ravioli sauce is a creamy, flavorful blend of garlic, tomato paste, cream cheese, and Parmesan, perfectly complementing refrigerated ravioli for a quick and delicious meal ready in just 30 minutes.
Ingredients
For the Sauce
- 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 (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
- 1 pinch red pepper flakes (optional)
Pasta
- 20 oz refrigerated ravioli
Instructions
- Prep Work: Measure out all ingredients prior to beginning to ensure smooth cooking flow.
- Sauté Garlic and Make Roux: Melt the butter in a large high-walled skillet over medium-low heat. Add the minced garlic and cook for 2 minutes, stirring continuously to prevent burning. Stir in the flour and cook for an additional 2 minutes to create a roux base for the sauce.
- Add Seasonings and Tomato Paste: Mix in the tomato paste, onion powder, dried basil, dried oregano, and mustard powder. Stir until well combined, coating the roux with the spices and tomato paste for a rich flavor foundation.
- Add Liquids: Slowly pour in the chicken broth in small splashes while continuously stirring to avoid lumps. Repeat this process with the half and half. Bring the mixture to a boil, then reduce heat to simmer gently.
- Incorporate Cream Cheese and Tomatoes: Stir in the softened cream cheese until smooth. Add the drained Rotel tomatoes with green chilies, reserving the juices to thin the sauce later if needed.
- Cook Ravioli: Meanwhile, cook the refrigerated ravioli according to package instructions in boiling water, then drain thoroughly.
- Finish Sauce: Reduce the heat of the sauce to low. Gradually sprinkle in the grated Parmesan cheese, stirring continuously until fully incorporated. Add red pepper flakes to taste for a subtle heat if desired.
- Combine and Serve: Gently fold the cooked ravioli into the sauce using a silicone spatula to prevent breaking the pasta. Add reserved tomato juice if you prefer a thinner sauce consistency. Serve immediately for the best flavor and texture.
Notes
- Reserving the tomato juices is recommended to adjust the sauce’s thickness to your preference.
- Use a silicone spatula when stirring ravioli to avoid tearing or breaking the delicate pasta.
- You can substitute the refrigerated ravioli with frozen, adjusting cooking time accordingly.
- The red pepper flakes are optional, but they add a nice subtle heat; omit if you prefer a milder sauce.
- For a vegetarian version, substitute chicken broth with vegetable broth.
