Easy Ravioli in Sauce
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.