The Cozy Cookbook is here! This easy ravioli sauce is so easy to make with refrigerated or frozen ravioli. It has a thick and flavorful cream sauce with a hint of tomato flavor, simple seasonings, and fresh or canned diced tomatoes. Your family will love this 30-minute meal.
Be sure to serve this with a side of my Garlic Bread with Cheese!
Easy Ravioli Sauce
Nothing beats a gourmet-style ravioli sauce that you can have on the dinner table in 30 minutes flat.
The 4-cheese ravioli that I use for this recipe is filled with a combination of ricotta, Romano, mozzarella, and gorgonzola. So I chose to use cream cheese and Parmesan cheese in the sauce- because that gives us a 6-cheese combination!
SIX! CHEESES! 🤯
Scroll down to see how to make it, read through my PRO tips, storage information, and more.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Melt the butter in a large high-walled skillet and add minced garlic. Cook for 2 minutes. Whisk in the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
Add the chicken broth in splashes, stirring continuously. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.
Stir in the softened cream cheese and drained diced tomatoes. (Optional, reserve some of the tomato juice in case you’d like to thin the sauce out at the end.) Cook the pasta according to package instructions, drain. Reduce heat to low and stir in the Parmesan cheese.
Add the ravioli and use a silicone spatula to gently stir until combined. Garnish with Parsley and red pepper flakes and serve!
Pro Tips
- Freshly diced Roma tomatoes or regular diced tomatoes can be used instead of Rotel if preferred.
- A teaspoon of hot sauce makes a nice addition to the sauce and won’t make it too spicy.
- Optional additions include: Fresh spinach or fresh basil.
- I use Rana refrigerated 4-cheese Ravioli with this recipe.
- To soften the cream cheese quickly: Heat 2 cups of water in the microwave. Place 3 Tbsp. cream cheese in the microwave and close the door. Let it soften for 5 minutes.
- Grate the Parmesan cheese from a block, it will melt and taste much better than packaged grated cheese.
- 20 oz. tortellini can be used in this recipe as well. (Or try my easy Tortellini Sauce recipe!)
Storage
- Store in an airtight container and refrigerate for up to 3 days.
- While you can freeze leftovers, ravioli doesn’t hold up quite as well after being frozen and reheated.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
- Pasta Strainer– This is the one I have and love.
- Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
- Silicone Spatula– I use these every time I cook. It makes it easy to carefully toss the ravioli into the sauce.
Try These Next
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- Stuffed Shells
-
- Tuscan Chicken
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- Roasted Red Pepper Pasta
-
- Mushroom Chicken
-
- Creamy Garlic Chicken
-
- Creamy Mushroom Pasta
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Easy Ravioli Sauce
Ingredients
- 3 Tablespoons salted butter, I use Land O' Lakes
- 3 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 1 Tablespoon tomato paste
- ½ teaspoon EACH: onion powder, dried basil, dried oregano, mustard powder
- ¾ cup chicken broth
- 1 ½ cups half and half, half cream half milk
- 10 oz. Rotel tomatoes with green chilies
- 3 tablespoons cream cheese, softened
- 1/3 cup Parmesan cheese, grated
- 20 oz. refrigerated ravioli
- Parsley, to garnish
- Red Pepper Flakes, to garnish
Instructions
- Melt the butter in a large high-walled skillet. Add the garlic and cook for 2 minutes. Whisk in the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
- Add the chicken broth in splashes, stirring continuously. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.
- Stir in the softened cream cheese and drained diced tomatoes. (Optional, reserve some of the tomato juice in case you’d like to thin the sauce out at the end.)
- Cook the pasta according to package instructions, drain.
- Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined.
- Add the ravioli and use a silicone spatula to gently stir until combined.
- Garnish with Parsley and red pepper flakes and serve!
Notes
- Freshly diced Roma tomatoes or regular diced tomatoes can be used instead of Rotel if preferred.
- A teaspoon of hot sauce makes a nice addition to the sauce and won’t make it too spicy.
- Optional additions include: Fresh spinach or fresh basil.
- I use Rana refrigerated 4-cheese Ravioli with this recipe.
- To soften the cream cheese quickly: Heat 2 cups of water in the microwave. Place 3 Tbsp. cream cheese in the microwave and close the door. Let it soften for 5 minutes.
- Grate the Parmesan cheese from a block, it will melt and taste much better than packaged grated cheese.
- 20 oz. tortellini can be used in this recipe as well.
Storage:
- Store in an airtight container and refrigerate for up to 3 days.
- While you can freeze leftovers, ravioli doesn't hold up quite as well after being frozen and reheated.
Was wondering if Brie could be substituted for the cream cheese and, if so, in what amount?
Hi Andrea! Honestly I’m not sure, I know there are brie pasta recipes out there but the technique for adding the brie may not be the same as how you would add cream cheese, I would need to test it to know for sure.