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Easy Ravioli Sauce Recipe

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4 from 78 reviews

This Easy Ravioli Sauce recipe delivers a rich, creamy tomato sauce infused with garlic, herbs, and a hint of spice, perfectly coating tender refrigerated ravioli for a comforting and quick dinner favorite. The sauce combines tomato paste, Rotel tomatoes with green chilies, cream cheese, and Parmesan for a luscious texture and flavorful depth that can be made entirely on the stovetop in about 30 minutes.

Ingredients

Sauce 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 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, drained (juices reserved)
  • 3 tablespoons cream cheese, softened
  • ⅓ cup Parmesan cheese, grated
  • 1 pinch red pepper flakes (optional)

Ravioli

  • 20 oz. refrigerated ravioli

Instructions

  1. Prep Work: Measure out all the ingredients prior to beginning to ensure a smooth cooking process.
  2. Melt Butter and Cook Garlic: In a large high-walled skillet over medium-low heat, melt the salted butter. Add the minced garlic and cook for about 2 minutes, stirring continuously to prevent burning and to release the garlic's aroma.
  3. Add Flour and Seasonings: Sprinkle in the all-purpose flour and cook for another 2 minutes, stirring constantly to form a roux. Then add the tomato paste, onion powder, dried basil, dried oregano, and mustard powder. Stir well to combine and coat the flour mixture evenly with the seasonings.
  4. Incorporate Liquids: Slowly add the chicken broth in small splashes while stirring constantly to avoid lumps. Follow by adding the half and half gradually in the same manner. Increase heat slightly to bring the sauce to a gentle boil, then reduce to a simmer to thicken.
  5. Mix in Cream Cheese and Tomatoes: Add the softened cream cheese to the sauce and stir until melted and smooth. Fold in the drained diced Rotel tomatoes with green chilies. Reserve the tomato juice for thinning the sauce later if needed.
  6. Cook Ravioli: While the sauce simmers, cook the refrigerated ravioli according to package instructions, typically boiling until they float to the surface. Drain well.
  7. Finish the Sauce: Reduce the sauce heat to low. Gradually sprinkle in the grated Parmesan cheese, stirring constantly until fully incorporated and creamy. Add red pepper flakes if you prefer a little heat.
  8. Combine and Serve: Gently fold the cooked ravioli into the sauce using a silicone spatula, ensuring each piece is coated evenly. If the sauce seems too thick, add some reserved tomato juice to reach desired consistency. Serve immediately for a comforting meal.

Notes

  • Reserving the tomato juices from the Rotel tomatoes allows you to adjust the sauce thickness to your liking.
  • Using refrigerated ravioli cuts down cooking time and ensures tender pasta.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Adjust red pepper flakes to taste for mild to spicy heat levels.
  • Leftover sauce can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.

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