Creamy Ravioli Sauce (Print Version)
This 30-minute sauce blends tomatoes, cream, and simple spices. Ideal for ready-made ravioli or tortellini.
# Ingredients:
→ Base
01 -
A couple of minced garlic cloves
02 -
A few tablespoons of salted butter
03 -
Some all-purpose flour, about 2 spoonfuls
→ Seasonings
04 -
A spoon of tomato paste
05 -
Mustard powder, dried oregano, dried basil, and onion powder—about a half teaspoon each
06 -
A tiny pinch of red pepper flakes, if you like some heat
→ Sauce Components
07 -
A little less than a cup of chicken broth
08 -
A cup and a half of half-and-half
09 -
A can of Rotel tomatoes with green chilies, around 10 ounces
10 -
Cream cheese, about 3 tablespoons at room temp
11 -
A third cup of Parmesan cheese, grated
→ Pasta
12 -
Refrigerated ravioli, around 20 ounces
# Steps:
01 -
Heat up butter, then toss in the garlic and let it cook for a couple of minutes. Stir in the flour and cook for a couple more. Mix in the tomato paste and your seasonings.
02 -
Pour in the broth little by little, stirring nonstop. Add the half and half, bring it to a boil, then lower the heat to let it gently bubble.
03 -
Mix in the cream cheese and your tomatoes (drain them first). Reduce the heat and sprinkle the Parmesan a bit at a time, stirring often.
04 -
In another pot, cook your ravioli. Toss them into the sauce when ready. Add red pepper flakes for a kick if you want. Use the saved tomato liquid to thin out the sauce, if needed.
# Helpful Notes:
01 -
Swap Rotel for freshly chopped tomatoes if you prefer.
02 -
Tortellini works as a great substitute for ravioli.
03 -
Throw in extras like hot sauce, fresh basil, or spinach if you'd like!