Description
Classic ravioli sauce celebrates Italian culinary traditions with rich tomato and herb flavors. Simple ingredients combine to create a delectable complement for pasta you’ll savor with genuine Mediterranean satisfaction.
Ingredients
Scale
- 20 oz (567 g) refrigerated cheese-filled ravioli
- 1.5 cups (360 ml) half-and-half
- 3 tbsps (45 ml) softened cream cheese
- 10 oz (283 g) Rotel tomatoes with green chilies (juices reserved)
- 0.75 cup (180 ml) chicken broth (or vegetable broth for vegetarian option)
- 0.33 cup (40 g) grated Parmesan cheese
- 3 tbsps (45 g) salted butter
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 2 tsp all-purpose flour
- 0.5 tsp onion powder
- 0.5 tsp dried oregano
- 0.5 tsp dried basil
- 0.5 tsp mustard powder
- 1 pinch red pepper flakes (optional)
Instructions
- Butter Infusion: Gently melt unsalted butter in a spacious skillet over medium-low heat until smooth and translucent.
- Aromatic Foundation: Introduce finely chopped garlic and sauté, stirring to prevent browning and release its fragrant essence.
- Roux Development: Sprinkle all-purpose flour across the butter-garlic mixture, whisking consistently to create a pale golden roux that will thicken the sauce.
- Seasoning Integration: Blend tomato paste with onion powder, dried basil, oregano, and ground mustard, stirring to intensify the aromatic profile and distribute seasonings evenly.
- Liquid Harmony: Methodically stream chicken broth into the skillet, whisking to eliminate potential lumps and achieve a silky smooth consistency while allowing the mixture to thicken gradually.
- Creamy Transformation: Gently pour half-and-half cream, stirring to maintain temperature and prevent separation, then add cream cheese cubes and stir until completely melted and integrated.
- Flavor Enhancement: Incorporate Rotel tomatoes with their natural juices, mixing thoroughly to distribute flavor throughout the sauce, and reduce heat to prepare for final touches.
- Cheese Finale: Blend grated Parmesan cheese into the sauce, stirring until fully melted and creating a luxurious, velvety texture; optionally sprinkle red pepper flakes for added heat.
- Pasta Completion: Cook ravioli according to package instructions, drain carefully, and gently fold into the sauce, ensuring each piece is evenly coated without breaking the delicate pasta.
- Serving Presentation: Plate immediately, garnishing with additional grated Parmesan cheese to elevate both flavor and visual appeal.
Notes
- Prevent Garlic Burning: Sauté garlic gently on medium-low heat to avoid bitter, burnt flavors that can ruin the sauce’s delicate taste.
- Whisk Roux Carefully: Consistently whisk flour into butter to create a smooth base without lumps, ensuring a silky sauce texture.
- Control Cream Separation: Maintain a steady, low temperature when adding half-and-half to prevent curdling and maintain a creamy consistency.
- Cheese Melting Technique: Add Parmesan cheese gradually and stir continuously to achieve a smooth, velvety sauce without grainy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Sautéing, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 525
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 85 mg