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Easy Creamy Ravioli Sauce

  • Author: Laura


  • 3 Tbsp salted butter
  • 3 cloves garlic, minced
  • 2 Tbsp flour
  • 1 Tbsp tomato paste
  • 1/2 tsp onion powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp mustard powder
  • 3/4 cup chicken broth
  • 1 1/2 cups half and half
  • 1 (14.5 oz) can petite diced tomatoes, drained (I used the Italian Style with added garlic, basil, and oregano)
  • 1 1/2 oz cream cheese, softened
  • 1/3 cup Parmesan cheese, grated
  • 20 oz. refrigerated or frozen cheese ravioli, cooked according to pkg. directions
  • parsley, to garnish


  1. In a large skillet, melt the butter. Whisk in the flour and cook for 2 more minutes. Add the garlic, tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
  2. Slowly add on the chicken broth , stirring continuously. Then do the same thing with the half and half. Bring to a boil, reduce to a simmer. Simmer until thickened.
  3. Add in the cream cheese, tomatoes, and Parmesan cheese.
  4. Add in the cooked ravioli and gently toss to combine. Garnish with Parsley and extra Parmesan cheese to serve. Serves 6.
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