Ingredients:
3 tablespoons salted butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/2 teaspoon each: onion powder, dried basil, dried oregano, mustard powder
3/4 cup chicken broth
1 1/2 cups half and half (half light cream/half milk)
10 oz. diced tomatoes with green chilies, juices reserved
3 tablespoons softened cream cheese
1/3 cup grated Parmesan cheese
20 oz. refrigerated ravioli
Red pepper flakes, optional
Instructions:
Prep Ingredients:
Measure out all the ingredients before starting to cook.
Sauté Garlic and Make the Roux:
In a large, high-walled skillet, melt the butter over medium-low heat. Add the minced garlic and sauté for 2 minutes, stirring frequently.
Stir in the flour and cook for an additional 2 minutes to form a roux.
Add the tomato paste, onion powder, dried basil, dried oregano, and mustard powder, stirring until combined.
Make the Sauce:
Gradually add the chicken broth in small amounts, stirring continuously to avoid lumps. Repeat the process with the half and half, adding it slowly while stirring.
Bring the sauce to a gentle boil, then reduce to a simmer.
Add Cream Cheese and Tomatoes:
Stir in the softened cream cheese and drained diced tomatoes. (Tip: Reserve the tomato juice to thin the sauce later if needed.)
Cook the Ravioli:
While the sauce simmers, cook the ravioli according to the package instructions. Drain and set aside.
Finish the Sauce:
Lower the heat and gradually sprinkle in the Parmesan cheese, stirring until fully melted and combined. Add red pepper flakes if desired for extra heat.
Combine and Serve:
Gently stir the cooked ravioli into the sauce until coated. If the sauce is too thick, add some of the reserved tomato juice to thin it out to your preference.
Serve immediately and enjoy!