Instructions:
Melt Butter and Cook Garlic
Put the butter into a large pan on low medium heat.
Add minced garlic and stir-cook 2 minutes, until fragrant, being careful not to brown garlic.
Make the Roux
Instructions Add flour to the butter and garlic mixture to make a roux. Whisk constantly for 2 minutes or until smooth, slightly golden.
Add Seasonings
Stir in:
Tomato paste
Onion powder
Dried basil
Dried oregano
Mustard powder.
Cook until combined and aromatic, about 1 minute.
Gradually Add Broth
Gradually whisk in chicken broth, stirring constantly to ensure no lumps form.
Cook the mixture until the sauce is smooth and slightly thickened.
Incorporate Cream
Slowly add half-and-half, while stirring slowly.
Add the sauce and bring to a gentle simmer.
Add Cheese and Tomatoes
Add cream cheese and stir until completely melted.
In Rotel tomatoes with juices, stirring until combined.
Cook the Ravioli
While the sauce bubbles, cook the ravioli according to package instructions.
Drain the ravioli, and set aside.
Finish the Sauce
Reduce heat to low, whisk in Parmesan cheese until melted and sauce is creamy.
If you like a little heat, add a pinch of red pepper flakes.
Combine Ravioli and Sauce
Carefully toss the cooked ravioli in the sauce so that it all gets coated.
Serve
Serve right away, topped with more grated Parmesan if you like. Top with mild, creamy, flavorful ravioli!
Serving Suggestions:
This creamy ravioli is a full meal on its own, but you could also round it out with any one of these sides:
Garlic Bread: Perfect to mop up the final drop of the sauce.
Side Salad: For a tangy contrast, a crunchy Caesar salad or mixed greens with balsamic vinaigrette.
Steamed vegetables: Add color and nutrients with some tender asparagus, broccoli or green beans.
Pair this with a glass of a white wine: A Pinot Grigio or Chardonnay will do nicely and bring a touch of elegance.
Storage & Meal Prep Tips:
Refrigerator: Store in an airtight container for no more than 3 days. Gently reheat on the stovetop with a splash of broth or half-and-half to keep it creamy.
Freezer: The sauce freezes beautifully, but it’s better to mix with the ravioli right before serving. Other Sauce or au Jus Freeze the sauce on its own in an airtight container for 2 months.
Make Ahead: The sauce can be made a day ahead and reheated. For best results, cook the ravioli fresh.
Variations to Try:
This ravioli sauce is wicked adaptable. Here’s a way to add some variety:
Protein Booster: Stir in cooked shrimp, shredded chicken or crumbled sausage to make it more filling.
Vegetarian: Use vegetable broth and omit meat, going big on sautéed mushrooms, spinach or artichoke hearts.
Spicy Kick: Increase the red pepper flakes or hot Rotel tomatoes.
Lemon Zest: A squeeze of juice, and some zest, adds a bright, citrussy note.
Pesto Mitt: Add a tablespoon of basil pesto to the mix for jolt of herbaceousness.
Conclusion:
This simple ravioli sauce is cream based and decadent and extra flavorful — everything you want for a comforting dinner that feels special but is a snap to throw together. Whether you’re cooking for the family or cooking for yourself, this dish delivers consistently.
So get some of your favorite ravioli, whip up the sauce and let your palate rejoice in the cheesy, tomatoey goodness. So believe me when I say that after one bite of this you’ll never go back!
