Ingredients

The following ingredients have 4 Servings
  • 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
  • 3 tablespoons cream cheese (softened)
  • 1/3 cup Parmesan cheese (grated)
  • 20 oz. refrigerated ravioli
  • Parsley (to garnish)
  • Red Pepper Flakes (to garnish)

Instruction

  • Melt the butter in a large high-walled skillet. Add the garlic and cook for 2 minutes. Whisk in 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 splashes, stirring continuously. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.
  • Stir in the softened cream cheese and drained diced tomatoes. (Optional, reserve some of the tomato juice in case you’d like to thin the sauce out at the end.)
  • Cook the pasta according to package instructions, drain.
  • Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined.
  • Add the ravioli and use a silicone spatula to gently stir until combined.
  • Garnish with Parsley and red pepper flakes and serve!