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.
10oz.Rotel tomatoes with green chiliesjuices reserved
3tablespoonscream cheesesoftened
1/3cupParmesan cheesegrated
20oz.refrigerated ravioli
1pinchRed Pepper Flakesoptional
Instructions
Prep Work: Measure out all ingredients prior to beginning.
Melt the butter in a large high-walled skillet over medium-low heat. Add the garlic and cook for 2 minutes, stirring continuously. Add 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 small splashes, stirring continuously. Add the half and half in the same manner. Bring to a boil, reduce to a simmer.
Add the softened cream cheese and drained diced tomatoes. (Pro Tip: Reserve the tomato juice in case you’d like to thin the sauce out at the end.)
Cook the ravioli according to package instructions, drain.
Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined. Add the red pepper flakes,if using.
Add the ravioli and use a silicone spatula to gently stir until combined. Add any of the reserved tomato juice if desired. 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.
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.