Print

Easy Ravioli Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

A creamy and flavorful easy ravioli sauce made with butter, garlic, tomato paste, herbs, cream cheese, and Parmesan, simmered to perfection and tossed with refrigerated ravioli for a quick and comforting meal.

Ingredients

Sauce Ingredients

  • 3 tablespoons salted butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • ½ teaspoon onion powder
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon 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
  • 1 pinch red pepper flakes (optional)

Pasta

  • 20 oz. refrigerated ravioli

Instructions

  1. Prep Work: Measure out all ingredients prior to beginning to ensure a smooth cooking process.
  2. Sauté Aromatics: Melt the butter in a large high-walled skillet over medium-low heat. Add the minced garlic and cook for 2 minutes, stirring continuously to avoid burning and to release the garlic’s flavor.
  3. Create Roux and Flavor Base: Stir in the flour and cook for 2 more minutes to form a roux, which will thicken the sauce. Then add tomato paste, onion powder, dried basil, dried oregano, and mustard powder, stirring well to blend all flavors.
  4. Add Liquids: Slowly add the chicken broth in small splashes while stirring continuously to prevent lumps. Follow by adding the half and half in the same gradual manner. Bring the mixture to a boil, then reduce heat to a simmer.
  5. Incorporate Cheese and Tomatoes: Add the softened cream cheese and the drained diced tomatoes to the sauce, stirring until smooth. Keep the reserved tomato juices on hand to thin the sauce if needed later.
  6. Cook Ravioli: Meanwhile, prepare the ravioli according to package instructions until tender, then drain well.
  7. Finish Sauce: Reduce heat to low and gradually sprinkle in the grated Parmesan cheese, stirring until fully combined. Add red pepper flakes if you desire a bit of heat.
  8. Combine and Serve: Gently stir the cooked ravioli into the sauce using a silicone spatula, ensuring all pasta is coated evenly. If the sauce is too thick, add some reserved tomato juice to reach desired consistency. Serve immediately.

Notes

  • Reserve the tomato juice from the Rotel tomatoes to adjust sauce consistency as needed.
  • Use a high-walled skillet to prevent sauces from spilling during stirring.
  • Cook garlic on low heat to avoid burning and bitterness.
  • This sauce pairs well with cheese or meat-filled ravioli varieties.
  • For a vegetarian option, substitute chicken broth with vegetable broth.
  • Red pepper flakes are optional for a mild spicy kick.

Find it online: https://cookedbysarah.com/easy-ravioli-sauce-recipe/