Description
This Easy Ravioli Sauce recipe delivers a creamy, flavorful sauce perfectly paired with refrigerated ravioli for a quick and satisfying meal. The sauce combines sautéed garlic, tomato paste, chicken broth, half and half, Rotel tomatoes with green chilies, cream cheese, and Parmesan cheese to create a rich and savory coating for the pasta. Ready in just 30 minutes, it’s an ideal weeknight dinner that requires minimal effort but impressive taste.
Ingredients
Scale
Sauce
- 3 tablespoons salted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- ¾ cup chicken broth
- 1½ cups half and half
- 10 oz. Rotel tomatoes with green chilies, drained (reserve juice)
- 3 tablespoons cream cheese, softened
- â…“ cup Parmesan cheese, grated
Pasta
- 20 oz. refrigerated ravioli
Instructions
- Sauté Garlic: Melt the butter in a large high-walled skillet over medium-low heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
- Add Flour and Tomato Paste: Stir in the all-purpose flour and cook for two minutes to eliminate raw flour taste. Then add the tomato paste, along with seasonings such as onion powder, basil, oregano, and mustard powder, stirring to combine well.
- Add Liquids: Gradually pour in the chicken broth and then the half and half while stirring continuously to avoid lumps. Bring the mixture to a boil, then reduce heat and let it simmer.
- Incorporate Cream Cheese and Tomatoes: Mix in the softened cream cheese until smooth. Stir in the drained diced Rotel tomatoes, reserving the tomato juice for later adjustments to sauce consistency.
- Cook Ravioli: Prepare the ravioli according to the package instructions, then drain thoroughly.
- Add Parmesan Cheese: Lower the heat on the sauce and gradually add the grated Parmesan cheese, stirring until fully melted and the sauce is creamy.
- Combine Ravioli and Sauce: Gently fold the cooked ravioli into the sauce until well coated. If the sauce is too thick, adjust by adding some of the reserved tomato juice to reach your desired consistency.
Notes
- Use refrigerated ravioli for best results and shorter cooking time.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Make sure the cream cheese is softened for easier blending into the sauce.
- Adjust the spiciness by using mild or hot Rotel tomatoes according to preference.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
