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There is nothing cozier than a skillet of tender ravioli bubbling in a creamy tomato sauce packed with pantry staples and just the right amount of flavor. I first whipped this up on a busy weeknight and it has since become one of my back-pocket favorites for when I need crowd-pleasing comfort food in a hurry.
I made this the first time out of desperation with just a few things in my fridge and now my friends insist I make it for every cozy dinner get-together
Ingredients
- Salted butter: adds rich flavor and prevents sauce from sticking to the pan look for quality brands with good color
- Fresh garlic: infuses the sauce with depth always mince cloves just before using for best taste
- All-purpose flour: thickens the sauce to coat every bite sift before measuring for accuracy
- Tomato paste: gives a concentrated tomato flavor and a hint of sweetness opt for a double-concentrated tube if possible
- Onion powder, dried basil, dried oregano, mustard powder: deliver Italian-inspired savoriness check for freshness and aroma before using dry spices
- Chicken broth: adds body and umami I use low sodium for better control of salt
- Half and half: creates a velvety sauce substitute with light cream for extra richness if you like
- Rotel tomatoes with green chilies: bring brightness and mild heat canned work well but you can use peak season fresh tomatoes too
- Cream cheese: makes things extra luscious and silky soften until creamy for easy blending
- Parmesan cheese: sharp and nutty grate from a block for best results
- Refrigerated ravioli: the star of the show choose four cheese or spinach ricotta—fresh or frozen both work
- Red pepper flakes: offer gentle heat completely optional
Step-by-Step Instructions
- Melt the Butter and Sauté Garlic:
- Melt butter in a large high-walled skillet over medium-low heat. Add garlic and gently cook for a full two minutes while stirring to build a savory foundation without browning.
- Build the Roux:
- Sprinkle flour evenly in the skillet and cook for another two minutes stirring constantly. Your goal is to eliminate raw flour taste and create a smooth paste.
- Develop the Flavor Base:
- Stir in tomato paste then add in onion powder dried basil dried oregano and mustard powder. Work everything together to fully wake up the dry seasonings and coat the pan in a fragrant mixture.
- Add Liquid Ingredients:
- Slowly stream in chicken broth bit by bit stirring continuously to prevent lumps. When smooth slowly add half and half in the same way. Raise heat just until it starts to bubble then lower to a gentle simmer.
- Blend in Cream Cheese and Tomatoes:
- Drop in softened cream cheese and drained Rotel tomatoes. Skip the juice for now. Stir until the sauce becomes smooth and the tomatoes are well dispersed.
- Cook the Ravioli:
- While sauce simmers boil ravioli in salted water following package instructions. Drain well do not rinse.
- Finish the Sauce:
- Lower sauce heat to low. Sprinkle in Parmesan cheese a little at a time while stirring. If using red pepper flakes add now. Make sure everything is creamy and well blended.
- Combine and Serve:
- Gently fold cooked ravioli into the sauce with a silicone spatula to avoid tearing. If the sauce seems too thick stir in some reserved tomato juice until it is just the right consistency. Serve hot straight from the skillet.
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Cream cheese is the secret hero in this sauce I love how it makes everything so rich and craveable Every time I make this my kitchen fills with laughter as my family sneaks tastes straight from the pan
Storage Tips
Store any leftovers in a tightly sealed container in the fridge for up to three days Sauce will thicken as it sits Simply reheat gently with a splash of milk or broth to loosen it up again Avoid freezing if possible since ravioli can lose their tender texture
Ingredient Substitutions
No Rotel tomatoes Use peak season fresh plum tomatoes and a pinch of chili flakes for kick Only have tortellini or stuffed shells on hand Swap them in with great results For a vegetarian dish select cheese or spinach ravioli and use veggie broth
Serving Suggestions
A side of crusty bread soaks up every last bit of sauce Pair this ravioli with a simple green salad tossed with lemony vinaigrette or top with extra Parmesan shavings I occasionally toss in baby spinach or fresh basil for a bright burst of color and freshness
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Cultural Context
Although ravioli is an Italian classic this creamy tomato sauce brings a comforting American twist I love how this recipe bridges those culinary traditions making something both familiar and special Suitable for both Sunday supper and busy weeknights
Frequently Asked Questions
- → What kind of ravioli works best with this sauce?
Both refrigerated and frozen ravioli pair well. Cheese-filled varieties enhance the creamy sauce, but meat or spinach fillings also work.
- → Can I substitute fresh tomatoes for canned diced tomatoes?
Yes, you can use freshly diced Roma or regular tomatoes. If omitting Rotel, consider adding a pinch of chili for heat.
- → How can I make the sauce thinner or thicker?
For a thinner sauce, add reserved tomato juice or a splash of broth. For a thicker sauce, simmer a few extra minutes to reduce.
- → Is there a vegetarian version of this dish?
Simply swap chicken broth with vegetable broth for a vegetarian-friendly option. Choose cheese or vegetable-filled ravioli.
- → Can I prepare the sauce ahead of time?
Yes, the sauce can be made in advance, stored in the fridge, and gently reheated before tossing with cooked ravioli.
- → What cheese melts best into the sauce?
Freshly grated Parmesan from a block melts smoothly and delivers the richest flavor in the sauce.