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Ravioli Sauce

Simple Creamy Ravioli Sauce

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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian-American
Servings 4
Calories 520 kcal

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 all ingredients before starting to ensure smooth cooking. Have your softened cream cheese ready at room temperature, and make sure to reserve the juice from the diced tomatoes for later use.
  • Make Sauce Base
  • Melt butter in a large skillet over medium-low heat until foaming. Add minced garlic and cook for about 2 minutes, stirring frequently until fragrant but not browned. Stir in the flour and cook for another 2 minutes, whisking constantly to create a smooth roux. Add tomato paste, onion powder, basil, oregano, and mustard powder, stirring vigorously to combine all spices evenly.
  • Add Liquids
  • Slowly pour in chicken broth while stirring constantly to prevent lumps from forming. Gradually add the half-and-half in the same methodical manner, whisking continuously. Bring the mixture to a gentle boil, then immediately reduce heat to maintain a steady simmer. The sauce should begin to thicken naturally.
  • Combine Ingredients
  • Add the softened cream cheese in small pieces, whisking until completely melted and incorporated. Fold in the drained diced tomatoes, reserving the flavorful juice to adjust sauce consistency later if needed. Allow the sauce to simmer gently while preparing the ravioli.
  • Cook Ravioli
  • Prepare ravioli according to package instructions in a separate pot of salted boiling water. Cook until they float to the surface and are tender, typically 3-4 minutes for fresh ravioli. Drain thoroughly, reserving a small amount of pasta water if needed.
  • Finish the Sauce
  • Lower the sauce heat to the lowest setting. Slowly add Parmesan cheese in small handfuls, stirring constantly until fully melted and incorporated without clumping. Taste and adjust seasoning. Sprinkle in red pepper flakes if desired for extra heat.
  • Mix and Serve
  • Add the cooked, drained ravioli to the sauce, gently folding with a silicone spatula until each piece is evenly coated. If the sauce seems too thick, gradually add reserved tomato juice or pasta water until desired consistency is reached. Serve immediately while hot, garnished with additional Parmesan and fresh herbs if desired.