Ravioli: Tomato Ravioli Sauce
Super easy, only 15 minutes of prep and 15 minutes cook time.
Sauce is thick and very flavorful.
You can add fresh spinach or basil at the end, if desired
You can substitute cheese tortellini instead of ravioli
Ingredients
- 3 Tbls. salted butter
- 3 cloves garlic, minced
- 2 Tbls. unbleached white all-purpose flour
- 1 Tbls. tomato paste (see note)
- ½ t. onion powder
- ½ t. dried basil
- ½ t. dried oregano
- ½ t. mustard powder
- 3/4 c. chicken broth
- 1-1/2 c. half and half or half light cream/half milk
- 10 oz. Rotel tomatoes with green chilies, reserved juices
- 3 Tbls. low-fat cream cheese, softened
- 1/3 c. Parmesan cheese, grated
- 20 oz. cheese ravioli
- 1 pinch red pepper flakes, optional
Instructions
Measure out all ingredients prior to starting to cook.
Melt the butter in a large high-walled skillet over medium-low heat. Add the garlic and cook for 2 minutes, stirring continuously. Add 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 small splashes, stirring continuously. Add the half and half in the same manner. Bring to a boil, reduce to a simmer.
Add the softened cream cheese and drained diced tomatoes. Reserve the tomato juice in case you’d like to thin the sauce out at the end.
Cook the ravioli according to package instructions, drain. Only takes about 5-6 minutes.
Reduce the heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined. Add the red pepper flakes, if using.
If using fresh spinach or basil, add at this time. Stir until wilted (a few seconds).
Add the ravioli and use a silicone spatula to gently stir until combined.
Add any of the reserved tomato juice if desired, to thin sauce (or save to use when reheating).
Serves 6
NOTE: Freeze remaining tomato paste in a snack size Ziplock bag. Just break off a chunk and thaw for a future recipe that calls for a small amount.
If you don’t have basis and or oregano, substitute 1 teaspoon Italian seasoning.
You can use a 12 oz. bag of ravioli and only half the sauce to serve less people. Freeze the remainer of the sauce to use another time with a 12 oz. bag of ravioli.