Easy Ravioli with Creamy Tomato Basil Sauce Recipe
This Easy Ravioli Sauce Recipe offers a creamy, flavorful complement to refrigerated ravioli, featuring a rich blend of butter, garlic, tomato paste, cream cheese, and Parmesan, with hints of Italian herbs and a touch of heat from optional red pepper flakes. Perfect for a quick yet indulgent weeknight dinner, the sauce simmers on the stovetop and comes together in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Sauce
- 3 tablespoons salted butter (Land O’ Lakes preferred)
- 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
- 1/3 cup Parmesan cheese, grated
Pasta
- 20 oz. refrigerated ravioli
- 1 pinch red pepper flakes (optional)
Instructions
- Prep Work: Measure out all ingredients prior to beginning to ensure a smooth and organized cooking process.
- 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.
- 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.
- 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.
- 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.
- Cook Ravioli: Meanwhile, cook the refrigerated ravioli according to the package instructions and drain thoroughly.
- 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.
- 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.
Notes
- Storage: Refrigerate the sauce and cooked ravioli in an airtight container for up to 3 days.
- While you can freeze leftovers, ravioli tends to lose texture and quality after freezing and reheating, so fresh consumption is preferred.
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Adjust the amount of red pepper flakes to control the spice level.
Keywords: easy ravioli sauce, creamy pasta sauce, quick Italian sauce, ravioli dinner, stovetop sauce, creamy garlic sauce