Easy Ravioli with Creamy Tomato Basil Sauce Recipe

Ingredients

• 3 tablespoons salted butter (Land O’ Lakes preferred)
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon mustard powder
• 3/4 cup chicken broth
• 1 1/2 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

1. 1

   Prep Work: Measure out all ingredients prior to beginning to ensure a smooth and organized cooking process.

2. 2

   Sauté Garlic and Make Roux: 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 release the aroma without burning. Next, add the flour and cook for another 2 minutes to form a roux that will thicken the sauce.

3. 3

   Add Spices and Tomato Paste: Stir in the tomato paste along with onion powder, dried basil, dried oregano, and mustard powder. Combine thoroughly to infuse the flavors into the roux.

4. 4

   Add Liquids: Slowly add the chicken broth in small splashes while stirring constantly to avoid lumps. Follow with the half and half added in the same slow, steady manner. Bring the mixture to a boil then reduce the heat to a simmer for a smooth, creamy sauce base.

5. 5

   Add Cream Cheese and Tomatoes: Incorporate the softened cream cheese and drained diced Rotel tomatoes into the sauce, stirring to blend them perfectly. Reserve the tomato juice separately to adjust sauce consistency later if needed.

6. 6

   Cook Ravioli: Meanwhile, cook the refrigerated ravioli according to the package instructions and drain thoroughly.

7. 7

   Finish Sauce: Lower the heat of the skillet to low and gradually sprinkle in the grated Parmesan cheese, stirring continuously until fully incorporated. Add red pepper flakes if using to add subtle heat.

8. 8

   Combine and Serve: Gently fold the cooked ravioli into the sauce using a silicone spatula to coat evenly without breaking the pasta. If the sauce is too thick, stir in some reserved tomato juice to reach desired consistency. Serve immediately for best flavor and texture.