5.0 from 786 votes
Easy Ravioli Sauce
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 Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 people
Calories: 513 kcal
Course:
Main Course
Cuisine:
Italian , American
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 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!
Cup of Yum
Notes
- Storage:
- 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!
- 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 Information
Calories
513kcal
(26%)
Carbohydrates
47g
(16%)
Protein
19g
(38%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
100mg
(33%)
Sodium
904mg
(38%)
Potassium
244mg
(7%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
627IU
(13%)
Vitamin C
8mg
(9%)
Calcium
177mg
(18%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 513
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 47g | 16% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 904mg | 38% |
| Potassium | 244mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 627IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 177mg | 18% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.