Easy​

This easy ravioli sauce is so easy to make with refrigerated or frozen ravioli. It has a thick and flavorful cream sauce with a hint of tomato flavor, simple seasonings, and fresh or canned diced tomatoes.

Prep Time15minutes mins
Cook Time15minutes mins
Total Time30minutes mins

Course: Main Course
Cuisine: American,

Servings: 6 people

Calories: 513kcal

Ingredients​

• 3 tablespoons salted butter I use Land O' Lakes
• 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
• 1 ½ cups half and half half light cream/half milk
• 10 oz. Rotel tomatoes with green chilies juices reserved
• 3 tablespoons cream cheese softened
• 1/3 cup Parmesan cheese grated
• 20 oz. refrigerated ravioli
• 1 pinch Red Pepper Flakes optional

Instructions​

• Prep Work: Measure out all ingredients prior to beginning.
• Melt the butter in a large high-walled skillet over medium-low heat. Add the garlic and cook for 2 minutes, stirring continuously. Add the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
• Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner. Bring to a boil, reduce to a simmer.
• Add the softened cream cheese and drained diced tomatoes. (Pro Tip: Reserve the tomato juice in case you’d like to thin the sauce out at the end.)
• Cook the ravioli according to package instructions, drain.
• Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined. Add the red pepper flakes, if using.
• Add the ravioli and use a silicone spatula to gently stir until combined. Add any of the reserved tomato juice if desired. Serve!

Notes​

• Freshly diced Roma tomatoes or regular diced tomatoes can be used instead of Rotel if preferred.
• A teaspoon of hot sauce makes a nice addition to the sauce and won’t make it too spicy.
• Optional additions include: Fresh spinach or fresh basil.
• I use Rana refrigerated 4-cheese Ravioli with this recipe.
• To soften the cream cheese quickly: Heat 2 cups of water in the microwave. Place 3 Tbsp. cream cheese in the microwave and close the door. Let it soften for 5 minutes.
• Grate the Parmesan cheese from a block, it will melt and taste much better than packaged grated cheese.
• 20 oz. tortellini can be used in this recipe as well.
• This recipe is in The Cozy Cookbook on page 144!

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Storage:

• Store in an airtight container and refrigerate for up to 3 days.
• While you can freeze leftovers, ravioli doesn't hold up quite as well after being frozen and reheated.