Easy Ravioli Sauce
This pink sauce is both creamy and has tomatoes in it, making it the best homemade ravioli sauce!
Print
Pin
Servings: 4
Calories: 391kcal
Equipment
- Dutch oven or large pot
- Pasta pot
- Knife and cutting board
- Stove
- Rubber spatula and whisk
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 tablespoon flour
- 1 ½ tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ¾ cup chicken broth
- 1 ½ cups half and half
- 1-10 oz can diced tomatoes
- ¼ cup cream cheese, softened
- 20 oz refrigerated cheese ravioli
- Grated parmesan cheese for serving
Instructions
- In a pot or Dutch oven, melt one tablespoon of butter and one tablespoon of olive oil. Saute the minced garlic for 30 seconds. Add the flour and cook for one minute. Mix in the tomato paste, Italian seasoning, onion powder, and mustard powder.
- Whisk in the chicken broth until no lumps remain. Pour in the half and half and bring to a boil. Reduce the heat to simmer. Stir in the diced tomatoes and cream cheese. Simmer until the cream cheese is dissolved. Season with salt and pepper.
- While the sauce is simmering, cook the ravioli according to package instructions. Drain and gently stir them into the sauce. Serve while hot with freshly grated parmesan cheese on top.
Nutrition
Calories: 391kcal | Carbohydrates: 28g | Protein: 14g | Fat: 42g