Name: Easy Ravioli Sauce - Quick & Delicious Flavor Boost
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tablespoons salted butter; 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 tablespoon tomato paste; ½ teaspoon onion powder; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon mustard powder; 1 pinch red pepper flakes (optional); ¾ cup beef broth; 1½ cups half and half; 10 ounces Rotel tomatoes with green chilies (undrained); 3 tablespoons cream cheese, softened; ⅓ cup grated Parmesan cheese; 20 ounces refrigerated ravioli

Easy Ravioli Sauce recipes are a lifesaver when the craving strikes but time is short. There’s something undeniably comforting about a bowl of tender ravioli, generously coated in a luscious, flavorful sauce. It’s the ultimate weeknight indulgence, a dish that instantly transports us to cozy evenings and shared meals. What makes this particular Easy Ravioli Sauce so beloved is its incredible versatility and the way it elevates simple pasta to something truly special. Forget complicated steps and obscure ingredients; this recipe focuses on bringin extractg out the vibrant, natural flavors of a few key components, creating a sauce that’s both elegant enough for guests and quick enough for a spontaneous treat. We’re going to unlock the secrets to a truly satisfying and incredibly Easy Ravioli Sauce that will become your go-to favorite.

Ingredients:

3 tablespoons salted butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
½ teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon mustard powder
1 pinch red pepper flakes (optional, for a little heat)
¾ cup chicken broth
1½ cups half and half
10 ounces Rotel tomatoes with green chilies (undrained)
3 tablespoons cream cheese, softened
⅓ cup grated Parmesan cheese
20 ounces refrigerated ravioli

Making the Easy Ravioli Sauce

This recipe is all about creating a rich, flavorful, and incredibly easy ravioli sauce that comes together in minutes, making weeknight dinners a breeze. We’ll start by building a flavor base, then incorporating the creamy elements, and finally bringin extractg it all together with your perfectly cooked ravioli.

Step 1: Building the Flavor Basegin extract4>
Begin by melting the 3 tablespoons of salted butter in a large skillet or pot over medium heat. Once the butter is fully melted and just starting to sizzle, add in the 3 cloves of minced garlic. We want to sauté the garlic for about 30-60 seconds until it becomes fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to your sauce. Immediately after the garlic is fragrant, whisk in the 2 tablespoons of all-purpose flour. This mixture of butter and flour is called a roux, and it’s the foundation for thickening our sauce. Cook this roux, stirring constantly, for about 1-2 minutes. You’re looking for the roux to turn a pnon-alcoholic ale golden color; this helps cook out the raw flour taste.

Step 2: Incorporating the Tomato Paste and Spices

Next, add the 1 tablespoon of tomato paste to the skillet. Stir it into the roux and cook for another minute, allowing the tomato paste to darken slightly. This step caramelizes the tomato paste, deepening its flavor and removing any raw, tinny notes. Now it’s time to introduce our dried seasonings. Add the ½ teaspoon each of onion powder, dried basil, and dried oregano. For a subtle tang and depth of flavor, also add the ½ teaspoon of mustard powder. If you enjoy a little kick, now is the time to add that pinch of red pepper flakes. Stir all these spices into the butter and tomato paste mixture, ensuring they are well combined and toasted for about 30 seconds to release their aromas.

Step 3: Adding the Liquids and Simmering

Gradually pour in the ¾ cup of chicken broth while whisking continuously. This helps to prevent any lumps from forming and ensures a smooth sauce. Bring the mixture to a gentle simmer, and let it cook for about 2 minutes, stirring occasionagin extract, until it begins to thicken slightly. Now, slowly pour in the 1½ cups of half and half. Continue to whisk until everything is well combined. Once the half and half is incorporated, add the entire 10 ounces of Rotel tomatoes with green chilies, including the liquid from the can. This is where the vibrant color and a touch of heat and texture come from. Stir everything together.

Step 4: Achieving Creaminess and Richness

Bring the sauce back to a gentle simmer over medium-low heat. It’s crucial not to boil the sauce vigorously once the half and half is added, as it can curdle. Let the sauce simmer gently for about 5-7 minutes, stirring frequently, until it has thickened to your desired consistency. The consistency should be thick enough to coat the back of a spoon. Now, reduce the heat to the lowest setting and add the 3 tablespoons of softened cream cheese. Stir gently until the cream cheese is completely melted and incorporated into the sauce. This step adds an incredible silkiness and richness to the sauce. Finally, stir in the ⅓ cup of grated Parmesan cheese until it’s fully melted and the sauce is smooth and glossy. Taste the sauce and adjust seasonings if needed – perhaps a little more salt or pepper, though the Rotel and Parmesan often provide enough salinity.

Step 5: Cooking the Ravioli and Combining

While your sauce is simmering and reaching its perfect consistency, bring a large pot of salted water to a rolling boil. Carefully add the 20 ounces of refrigerated ravioli to the boiling water. Cook the ravioli according to the package directions. Most refrigerated ravioli only take 3-5 minutes to cook. They are typically done when they float to the surface. Once the ravioli are cooked al dente (tender but still with a slight bite), use a slotted spoon or spider strainer to carefully transfer them directly into the skillet with your prepared sauce. Gently toss the ravioli in the sauce to ensure each piece is generously coated. Serve immediately, garnished with extra Parmesan cheese if desired. This easy ravioli sauce is also delicious served with a side of crusty bread for dipping.

Conclusion:

I hope you’ve enjoyed learning how to create this incredibly flavorful and wonderfully Easy Ravioli Sauce! This recipe is designed to be straightforward, allowing you to elevate your homemade or store-bought ravioli in no time. It’s the perfect weeknight meal solution that tastes like it came from a gourmet Italian restaurant. Remember, the beauty of this sauce lies in its simplicity, allowing the quality of your ravioli to shine through. Don’t be afraid to experiment with the serving suggestions and variations below to make it your own!

For serving, this sauce is naturally divine with classic cheese ravioli, but it also pairs beautifully with spinach and ricotta, or even mushroom-filled varieties. Consider topping with fresh basil, a sprinkle of grated Parmesan cheese, or a drizzle of good quality olive oil. For variations, feel free to add a pinch of red pepper flakes for a hint of heat, or a splash of heavy cream at the end for a richer, more decadent finish. If you’re feeling adventurous, stir in some sautéed mushrooms or spinach for added texture and flavor. The most important thing is to have fun in the kitchen and savor every delicious bite of your homemade ravioli masterpiece!

Frequently Asked Questions:

Q1: Can I make this Easy Ravioli Sauce ahead of time?

Absolutely! This sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Gently reheat it on the stovetop over low heat, stirring occasionally, before serving. You might need to add a splash of water or broth if it seems too thick after chilling.

Q2: What kind of ravioli works best with this sauce?

This versatile Easy Ravioli Sauce is fantastic with almost any kind of ravioli! It complements classic cheese and spinach ricotta fillings wonderfully. For meat-filled ravioli, it provides a bright, fresh counterpoint. Even seafood ravioli can benefit from its simple elegance. Essentially, if you love ravioli, you’ll love this sauce with it!