Description
A rich creamy ravioli sauce made with butter garlic tomato paste cream cheese and freshly grated cheese. The sauce coats the pasta perfectly and delivers a balanced mix of savory tomato notes and smooth dairy richness.
Ingredients
3 tablespoons salted butter
3 cloves garlic minced
2 tablespoons all purpose flour
1 tablespoon tomato paste
½ teaspoon each onion powder dried basil dried oregano mustard powder
¾ cup chicken broth
1½ cups half and half
10 oz diced tomatoes with green chilies juices reserved
3 tablespoons cream cheese softened (Philadelphia Cream Cheese or Green Valley Creamery Cream Cheese)
1/3 cup grated cheese (Tillamook Parmesan or BelGioioso Parmesan Shredded Cheese)
20 oz refrigerated ravioli
1 pinch red pepper flakes optional
Instructions
1. Measure out all ingredients before starting.
2. Melt butter in a large high walled skillet over medium low heat then add garlic and cook while stirring until fragrant.
3. Add flour and cook briefly while stirring to form a smooth base for the sauce.
4. Mix in tomato paste basil oregano onion powder and mustard powder until everything blends.
5. Pour in the chicken broth slowly while stirring then add the half and half gradually and bring to a gentle simmer.
6. Add softened cream cheese and the drained diced tomatoes keeping the tomato juice aside for thinning.
7. Cook the ravioli according to package directions then drain.
8. Lower the heat and add the grated cheese slowly stirring until fully melted into the sauce.
9. Add red pepper flakes if desired.
10. Fold the cooked ravioli gently into the sauce and add a little reserved tomato juice if needed for consistency.
11. Serve warm.
Notes
Fresh diced Roma tomatoes can replace diced tomatoes with chilies.
A little hot sauce adds depth without too much heat.
Spinach or fresh basil can be added near the end for color and flavor.
Freshly grated cheese melts more smoothly than packaged varieties.
Tortellini can be used instead of ravioli.
To soften cream cheese quickly warm water in the microwave place the cream cheese inside with the door closed and let it rest.
Store leftovers in an airtight container in the refrigerator for up to three days. Ravioli may soften if frozen and reheated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Italian