Melt the butter in a large high-walled skillet over medium-low heat. Add the garlic and cook for 2 minutes, stirring continuously. Add the flour and cook for 2 more minutes. 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
Calories: 513kcal, Carbohydrates: 47g, Protein: 19g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 100mg, Sodium: 904mg, Potassium: 244mg, Fiber: 3g, Sugar: 4g, Vitamin A: 627IU, Vitamin C: 8mg, Calcium: 177mg, Iron: 11mg
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