Easy Ravioli Sauce

This easy ravioli sauce is so easy to make with refrigerated or frozen ravioli. It has a thick and flavorful cream sauce with a hint of tomato flavor, simple seasonings, and fresh or canned diced tomatoes.


  • 3 Tablespoons salted butterI use Land O’ Lakes
  • 3 cloves garlicminced
  • 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 halfhalf light cream/half milk
  • 10 oz. Rotel tomatoes with green chilies
  • 3 tablespoons cream cheesesoftened
  • 1/3 cup Parmesan cheesegrated
  • 20 oz. refrigerated ravioli
  • Parsleyto garnish
  • Red Pepper Flakesto garnish


  • 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.
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