Description
Homemade ravioli sauce delivers authentic Italian comfort with rich, creamy elegance. Cheese-infused herbs and slow-simmered tomatoes combine for a luxurious pasta companion you cannot resist.
Ingredients
Scale
- 20 oz (567 g) refrigerated ravioli
- 10 oz (283 g) Rotel tomatoes with green chilies, juices reserved
- 1.5 cups (360 ml) half and half
- 3 tbsps (45 g) salted butter
- 3 tbsps (42 g) cream cheese, softened
- ⅓ cup (33 g) Parmesan cheese, grated
- 3 cloves garlic, minced
- 2 tbsps (16 g) all-purpose flour
- 1 tbsp (15 g) tomato paste
- ½ tsp onion powder
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp mustard powder
- ¾ cup (180 ml) chicken broth
- 1 pinch red pepper flakes, optional
Instructions
- Preparation: Gather all ingredients and arrange workspace for efficient cooking, ensuring smooth sauce creation.
- Roux Foundation: In a large skillet, melt butter over medium-low heat, sauté minced garlic until golden and aromatic. Sprinkle flour, stirring consistently to develop a smooth base, then incorporate tomato paste, onion powder, basil, oregano, and mustard powder.
- Liquid Integration: Gradually whisk chicken broth into the roux, preventing lumps. Stream half and half smoothly, maintaining continuous stirring until mixture becomes silky.
- Sauce Development: Bring liquid to a gentle boil, then reduce heat to a soft simmer. Fold cream cheese until fully melted, creating a rich, velvety texture. Drain diced tomatoes and fold into simmering sauce, allowing flavors to harmonize.
- Ravioli Preparation: Cook ravioli in a separate pot according to package instructions, aiming for perfect al dente texture. Simultaneously, lower sauce temperature and sprinkle Parmesan cheese, stirring until smoothly integrated.
- Final Assembly: Transfer cooked ravioli into sauce, gently coating each piece. Adjust consistency with reserved tomato liquid if needed. Optionally, add red pepper flakes for subtle heat. Serve immediately while sauce remains warm and creamy.
Notes
- Precise Ingredient Prep: Arrange all ingredients beforehand to streamline cooking and prevent last-minute scrambling.
- Roux Mastery: Stir flour into butter consistently to avoid lumps and create a smooth base for sauce development.
- Liquid Integration Technique: Pour chicken broth and half-and-half gradually while whisking to prevent sauce separation and ensure silky texture.
- Sauce Consistency Control: Keep reserved tomato liquid handy to adjust sauce thickness, ensuring perfect coating for ravioli.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 405
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 66 mg