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5 from 68 ratings

Easy Ravioli Sauce

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.

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!

Video:

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.

Nutrition

Calories: 513kcal, Carbohydrates: 47g, Protein: 19g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 100mg, Sodium: 904mg, Potassium: 244mg, Fiber: 3g, Sugar: 4g, Vitamin A: 627IU, Vitamin C: 8mg, Calcium: 177mg, Iron: 11mg
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