Easy Ravioli in Sauce
Recipes Italian Main Dish Pasta Quick and Easy Vegetarian
Description
Dinner is ready in about 30 minutes with this refrigerated ravioli. The creamy sauce is thick and full of flavor.
Ingredients
3 T. salted butter
3 cloves garlic, minced
2 T. all-purpose flour
1 T. tomato paste
1/2 t. EACH: onion powder, dried basil, dried oregano, mustard powder
3/4 c. chicken broth
1 1/2 c. half and half (half light cream/half milk)
10 oz. Rotel tomatoes with green chilies, drained but juices* reserved
3 T. cream cheese, softened
1/3 c. Parmesan cheese, grated plus more for serving
20 oz. refrigerated cheese ravioli or your favorite
pinch red pepper flakes, if desired
Directions
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Cook the ravioli according to package instructions; drain; set aside, keeping warm.
While cooking the ravioli, melt butter in a large, deep skillet; add garlic; cook 2 minutes. Stir in flour; cook 2 more minutes, stirring continuously. Stir in tomato paste, onion powder, basil, oregano, and mustard powder.
Add the broth in small splashes, stirring continually; add half and half in the same way. Bring to a boil; reduce to a simmer.
Add the softened cream cheese and drained diced tomatoes. Reduce the heat of the sauce to low. Gradually add in the Parmesan cheese; stir until combined. Add the red pepper flakes, if using.
Add the cooked ravioli; gently stir until combined. If needed to thin out the sauce, add a bit of the reserved tomato juice.
Serve with more grated cheese, if desired.
Store refrigerated in an airtight container for up to 3 days.
6 servings.
*Reserve the tomato juice if needed to thin out the sauce towards the end.