Description
Homemade ravioli sauce brings Italian culinary magic straight to kitchen tables. Rich tomato depths blend seamlessly with fresh herbs, creating a silky embrace for delicate pasta pillows that will transport your taste buds to Rome’s charming streets.
Ingredients
Scale
Primary Ingredients:
- 20 oz. (567 g) refrigerated ravioli
- 10 oz. (283 g) Rotel tomatoes with green chilies, juices reserved
- 1.5 cups (360 ml) half and half
Cheese and Dairy Components:
- 3 tablespoons (45 g) salted butter
- 3 tablespoons (42 g) cream cheese, softened
- ⅓ cup (33 g) Parmesan cheese, grated
Seasoning and Flavor Enhancers:
- 3 cloves garlic, minced
- 2 tablespoons (16 g) all-purpose flour
- 1 tablespoon (15 g) tomato paste
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 0.5 teaspoon mustard powder
- 0.75 cup (180 ml) chicken broth
- 1 pinch red pepper flakes, optional
Instructions
- Carefully arrange all ingredients on the workspace, ensuring everything is within reach for a smooth cooking process.
- In a spacious skillet, gently melt butter over medium-low temperature, then introduce minced garlic and sauté until fragrant and lightly golden.
- Sprinkle flour into the buttery mixture, stirring consistently to create a smooth roux. Incorporate tomato paste, onion powder, basil, oregano, and mustard powder, blending thoroughly.
- Gradually introduce chicken broth, whisking continuously to prevent lumps. Slowly stream half and half into the developing sauce, maintaining steady movement.
- Bring the liquid to a gentle boil, then reduce heat to create a soft simmer. Fold in softened cream cheese until fully integrated, creating a creamy texture.
- Drain diced tomatoes, reserving liquid for potential sauce adjustment. Fold tomatoes into the simmering sauce, allowing flavors to meld harmoniously.
- Simultaneously, prepare ravioli according to package instructions in a separate pot, ensuring perfect al dente consistency.
- Lower sauce temperature and gradually sprinkle Parmesan cheese, stirring until smoothly incorporated. Add red pepper flakes for optional heat.
- Delicately transfer cooked ravioli into the sauce, using a silicone spatula to coat each piece gently. If sauce seems thick, introduce reserved tomato liquid to achieve desired consistency.
- Plate immediately, serving the ravioli while the sauce remains warm and luxuriously creamy.
Notes
- Prep ingredients beforehand to streamline cooking and ensure smooth sauce-making process.
- Low and slow is the key when melting butter and cooking garlic, preventing burning and maintaining delicate flavors.
- Gradually adding liquids prevents lumps and creates a silky, consistent sauce texture.
- Reserve tomato juice as a secret weapon to adjust sauce consistency if needed.
- Gentle stirring helps maintain ravioli integrity and evenly coats pasta with creamy sauce.
- Red pepper flakes offer optional heat adjustment for personalized spice levels.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 80 mg