Ingredients
Scale
- 3 tablespoons Salted Butter
- 3 cloves Garlic (minced)
- 2 tablespoons All-Purpose Flour
- 1 tablespoon Tomato Paste
- ¾ cup Chicken Broth
- 1½ cups Half-and-Half
- 10 oz. Rotel Tomatoes with Green Chilies
- 3 tablespoons Cream Cheese (softened)
- ⅓ cup Parmesan Cheese (grated)
- 20 oz. Refrigerated Ravioli
Instructions
- Melt the butter in a large high-walled skillet over medium-low heat.
- Add the minced garlic and sauté for about two minutes until fragrant.
- Create a roux by gradually stirring in the flour, cooking for another two minutes.
- Mix in the tomato paste, onion powder, dried basil, oregano, and mustard powder.
- Slowly incorporate the chicken broth and half-and-half, stirring continuously until smooth.
- Stir in the softened cream cheese and diced tomatoes, reserving the juices.
- Cook the ravioli according to package instructions and drain gently.
- Combine the cooked ravioli with the sauce in the skillet, adjusting the consistency with reserved tomato juice if needed.
- Stir in the grated Parmesan cheese until melted and creamy.
Notes
Sauté garlic over medium-low heat to prevent burning. For extra flavor, consider adding garlic aioli as a topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: ravioli, sauce, creamy, Italian, pasta