Simple Creamy Ravioli Sauce
Ingredients:
- 3 tbsp salted butter
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- ½ tsp each of onion powder, dried basil, dried oregano, mustard powder
- ¾ cup chicken broth
- 1½ cups half-and-half (equal parts cream and milk)
- 10 oz. diced tomatoes with green chilies, juice reserved
- 3 tbsp cream cheese, softened
- ⅓ cup grated Parmesan cheese
- 20 oz. refrigerated ravioli
- Red pepper flakes (optional)
Instructions:
- Prep: Measure ingredients before starting.
- Make Sauce Base: Melt butter in a large skillet over medium-low heat. Add garlic and cook for about 2 minutes. Stir in the flour and cook for another 2 minutes. Add tomato paste, onion powder, basil, oregano, and mustard powder, stirring to combine.
- Add Liquids: Slowly pour in chicken broth, stirring constantly. Gradually add the half-and-half in the same way. Bring the mixture to a boil, then reduce to a simmer.
- Combine Ingredients: Add the softened cream cheese and drained tomatoes (reserve the juice to adjust sauce thickness if needed).
- Cook Ravioli: Prepare ravioli according to package instructions, then drain.
- Finish the Sauce: Lower the sauce heat to low. Slowly add Parmesan cheese, stirring until fully melted. Sprinkle in red pepper flakes if desired.
- Mix and Serve: Add the cooked ravioli to the sauce, gently mixing with a silicone spatula until coated. Adjust thickness with reserved tomato juice if needed. Serve hot!