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

Steps

1. Cook the ravioli according to package instructions; drain; set aside, keeping warm.
2. 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.
3. Add the broth in small splashes, stirring continually; add half and half in the same way. Bring to a boil; reduce to a simmer.