Easy Ravioli Sauce
A quick and flavorful sauce perfect for topping any ravioli, combining a creamy base with hints of tomato, herbs, and optional spice for a delightful, versatile dish.
Ingredients
- 3 tablespoons salted butter
- 3 cloves garlic minced
- 2 teaspoons all-purpose flour
- 1 tablespoon tomato paste
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 0.5 teaspoon 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 tablespoons cream cheese softened
- 0.33 cup Parmesan cheese grated
- 20 oz refrigerated ravioli cheese-filled recommended
- 1 pinch red pepper flakes optional
Instructions
- Melt butter in a large pan over medium-low heat. Add minced garlic, stirring for 2 minutes until fragrant, avoiding browning.
- Sprinkle flour over the butter and garlic mixture, stirring for 2 minutes until smooth.
- Stir in tomato paste, onion powder, dried basil, dried oregano, and mustard powder until combined and fragrant.
- Gradually pour in chicken broth while stirring to avoid lumps. Cook until the sauce is smooth and slightly thickened.
- Slowly add half-and-half, stirring and bringing to a gentle simmer.
- Stir in cream cheese until melted, then add Rotel tomatoes with juices. Mix well.
- While sauce simmers, cook ravioli per package instructions. Drain and set aside.
- Lower heat and stir in Parmesan cheese until melted and sauce is smooth. Add red pepper flakes if desired.
- Gently fold ravioli into the sauce. Serve immediately, garnished with extra Parmesan if desired.
Notes
Substitute plain diced tomatoes for a milder flavor. For a vegetarian version, use vegetable broth.
Nutrition
Calories: 420kcal
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