Ingredients
3 tablespoons salted butter 🧈
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
1️⃣ Prep Work: Measure out all ingredients prior to beginning. 📏
2️⃣ Melt Butter: Melt the butter in a large high-walled skillet over medium-low heat. Add the garlic and cook for 2 minutes, stirring continuously. 🧈🧄
3️⃣ Add Flour: Add the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine. 🌾🍅🌿
4️⃣ Add Broth: 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. 🍗🥛
5️⃣ Add Cheese and Tomatoes: 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.) 🧀🍅
6️⃣ Cook Ravioli: Cook the ravioli according to package instructions, then drain. 🍝
7️⃣ Finish Sauce: Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined. Add the red pepper flakes, if using. 🧀🌶️
8️⃣ Combine: Add the ravioli and use a silicone spatula to gently stir until combined. Add any of the reserved tomato juice if desired. Serve! 🍝
- Prep Time: 15 min
- Cook Time: 30 min