Easy ravioli sauce recipe

 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. Your family will love this 30-minute meal.

How to Make It
Melt the butter in a large high-walled skillet and add minced garlic. Cook for 2 minutes. Whisk in 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 splashes, stirring continuously. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.
Stir in the softened cream cheese and drained diced tomatoes. (Optional, reserve some of the tomato juice in case you’d like to thin the sauce out at the end.) Cook the pasta according to package instructions, drain. Reduce heat to low and stir in the Parmesan cheese.
 Add the ravioli and use a silicone spatula to gently stir until combined. Garnish with Parsley and red pepper flakes and serve!

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.
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.

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 cream half milk
10 oz. Rotel tomatoes with green chilies
3 tablespoons cream cheese, softened
1/3 cup Parmesan cheese, grated
20 oz. refrigerated ravioli
Parsley, to garnish
Red Pepper Flakes, to garnish

Instructions

1. Melt the butter in a large high-walled skillet. Add the garlic and cook for 2 minutes. Whisk in the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
2. Add the chicken broth in splashes, stirring continuously. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.
3. Stir in the softened cream cheese and drained diced tomatoes. (Optional, reserve some of the tomato juice in case you’d like to thin the sauce out at the end.)
4. Cook the pasta according to package instructions, drain.
5. Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined.
6. Add the ravioli and use a silicone spatula to gently stir until combined.
7. Garnish with Parsley and red pepper flakes and serve!