Easy Ravioli Cream Sauce (Print Version)
# Ingredients:
→ Sauce Base
01 -
45 g salted butter
02 -
3 cloves garlic, minced
03 -
16 g all-purpose flour
04 -
15 g tomato paste
05 -
0.5 g onion powder
06 -
0.5 g dried basil
07 -
0.5 g dried oregano
08 -
0.5 g mustard powder
09 -
180 ml chicken broth
10 -
360 ml half and half (half light cream, half milk)
11 -
285 g canned diced tomatoes with green chilies, juices reserved
12 -
45 g cream cheese, softened
13 -
30 g Parmesan cheese, grated
14 -
a pinch red pepper flakes (optional)
→ Pasta
15 -
570 g refrigerated ravioli
# Instructions:
01 -
Gather and measure all ingredients before commencing preparation.
02 -
Melt the butter in a large, high-walled skillet over medium-low heat. Add minced garlic and sauté, stirring constantly, for 2 minutes. Stir in the flour and cook, stirring, for 2 additional minutes. Incorporate tomato paste, onion powder, dried basil, dried oregano, and mustard powder, stirring until blended.
03 -
Gradually add the chicken broth in small increments, whisking continuously to avoid lumps. Repeat the process with the half and half. Raise the heat to bring the mixture to a boil, then reduce to a gentle simmer.
04 -
Add softened cream cheese and the drained diced tomatoes, reserving the tomato juice. Stir until the cream cheese is fully incorporated and the sauce is smooth.
05 -
Meanwhile, cook the ravioli in boiling salted water according to package instructions. Drain well.
06 -
Reduce the heat of the sauce to low and gradually sprinkle in the grated Parmesan cheese, stirring until melted and combined. Add red pepper flakes if desired.
07 -
Gently fold the cooked ravioli into the sauce with a silicone spatula until coated. Add reserved tomato juice to adjust the consistency as preferred. Serve immediately.
# Notes:
01 -
Freshly diced Roma tomatoes or standard canned diced tomatoes may be used in place of tomatoes with chilies.
02 -
A teaspoon of hot sauce may be added for extra depth without excessive heat.
03 -
Incorporate fresh spinach or basil for added freshness.
04 -
Softening cream cheese quickly: Heat 470 ml water in the microwave, then place cream cheese in the microwave to soften with residual warmth.
05 -
Grate Parmesan from a block for optimal melt and flavor.
06 -
Tortellini can be substituted for ravioli in equal measure.
07 -
Store leftovers airtight in the refrigerator for up to 3 days. Freezing is possible but may affect pasta texture.