Easy Ravioli Sauce

Ravioli on a white plate with a creamy ravioli sauce on top.

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 513kcal

Author: Stephanie

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 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

Prep Work: Measure out all ingredients prior to beginning.
Melt the butter in a large high-walled skillet. Add the garlic and cook for 2 minutes. Add the flour and cook for 2 more minutes, stirring continuously. 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. (Pro Tip: 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.
Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined. Add the red pepper flakes, if using.
Add the ravioli and use a silicone spatula to gently stir until combined. Add any of the reserved tomato juice if desired. Serve!

Notes

Freshly diced Roma tomatoes or regular diced tomatoes can be used instead of Rotel if preferred.
A teaspoon of hot sauce makes a nice addition to the sauce and won’t make it too spicy.
Optional additions include: Fresh spinach or fresh basil.
I use Rana refrigerated 4-cheese Ravioli with this recipe.
To soften the cream cheese quickly: Heat 2 cups of water in the microwave. Place 3 Tbsp. cream cheese in the microwave and close the door. Let it soften for 5 minutes.
Grate the Parmesan cheese from a block, it will melt and taste much better than packaged grated cheese.
20 oz. tortellini can be used in this recipe as well.
This recipe is in The Cozy Cookbook on page 144!

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.

Nutrition