Easy Ravioli with Creamy Tomato Parmesan Sauce Recipe
This easy ravioli sauce is a creamy, flavorful sauce with a subtle tomato taste that perfectly complements refrigerated or frozen ravioli. Made with a blend of butter, garlic, tomato paste, dried herbs, chicken broth, half and half, cream cheese, and Parmesan, this sauce is simple to prepare and deliciously rich, with the option to add a little heat from red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
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
- ⅓ cup Parmesan cheese, grated
- 1 pinch red pepper flakes (optional)
Pasta
- 20 oz refrigerated ravioli
Instructions
- Prep Work: Measure out and prepare all ingredients before starting to cook.
- Cook Butter and Garlic: 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 prevent burning.
- Add Flour and Seasonings: Stir in the flour and cook for another 2 minutes to form a roux. Then add the tomato paste, onion powder, dried basil, dried oregano, and mustard powder, stirring well to combine all flavors.
- Add Liquids Gradually: Slowly pour in the chicken broth in small splashes, 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.
- Add Cream Cheese and Tomatoes: Stir in the softened cream cheese and drained diced Rotel tomatoes (reserve the tomato juice for later). Mix until the sauce is smooth and creamy.
- Cook the Ravioli: Meanwhile, cook the refrigerated ravioli according to the package instructions and drain well.
- Add Cheese and Finish Sauce: Reduce the sauce heat to low. Gradually sprinkle in the grated Parmesan cheese, stirring until melted and the sauce is fully combined. Add red pepper flakes if you want some heat.
- Combine Ravioli and Serve: Gently fold the cooked ravioli into the sauce using a silicone spatula. Add reserved tomato juice if you prefer a thinner sauce consistency. Serve warm and enjoy!
Notes
- Reserve the tomato juice from the diced tomatoes to adjust sauce consistency as needed.
- You can substitute half and half with heavy cream for a richer sauce or milk for a lighter version.
- Use gluten-free flour to make this sauce gluten free if needed.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Be sure to stir continuously when adding liquids to avoid lumps.
- Fresh garlic provides the best flavor, but garlic powder can be used in a pinch.
