Easy Ravioli Sauce

This easy ravioli sauce is creamy, rich, and bursting with bold tomato flavor—perfect for elevating store-bought ravioli into something truly memorable. It’s a weeknight dinner hero in disguise.

With a velvety blend of half and half, cream cheese, and Parmesan, this sauce clings to every bite. A touch of tomato paste and herbs brings out that comforting Italian flavor we all crave.

Flavor-Packed Ingredients That Make This Easy Ravioli Sauce Shine

• Salted butter – Starts the sauce with a rich, savory base and helps develop depth.
• Garlic – Adds a bold, aromatic kick right from the start.
• Tomato paste – Intensifies the tomato flavor and deepens the color of the sauce.
• Chicken broth – Balances creaminess with a light, savory foundation.
• Half and half – Creates the luxurious texture without overwhelming heaviness.
• Rotel tomatoes – Bring brightness and a subtle kick with green chilies.
• Cream cheese – Adds a silky, tangy touch that enhances the sauce’s creaminess.
• Parmesan cheese – Infuses the sauce with salty, umami-rich depth.
• Refrigerated ravioli – The ultimate shortcut—plush pockets of flavor made even better with this creamy coating.

How to Make It: Creamy Comfort in Every Bite

Melt the butter in a skillet, then add garlic for instant aromatic warmth. Stir in flour to create a roux, then whisk in tomato paste and seasonings for a flavor boost.

Next, slowly add chicken broth and half and half, whisking as the sauce thickens into a creamy dream. Stir in cream cheese and Rotel tomatoes, letting them melt into the base.

While the sauce simmers, cook your ravioli to al dente perfection. Reduce heat, stir in Parmesan cheese, and a pinch of red pepper flakes for a hint of heat.

Toss in the ravioli and gently stir to coat. Add reserved tomato juice if needed for a looser consistency. Serve immediately and savor every creamy, cheesy forkful.

Tips & Tasty Tweaks for Sauce Success

Let the cream cheese come to room temperature before mixing—it blends easier and melts faster. A quick microwave trick works wonders if you’re short on time.

Use freshly grated Parmesan for the best flavor and smoothest melt. Avoid the pre-shredded kind, which can be gritty and less flavorful.

For a veggie boost, stir in a handful of fresh spinach or torn basil just before serving. The greens wilt beautifully in the hot sauce and add color and freshness.

Prefer a bit more kick? A dash of hot sauce or extra red pepper flakes does the trick without overpowering the dish.

You can also swap in tortellini for ravioli if that’s what’s in your fridge—this sauce plays well with either.

Keep It Fresh: How to Store Leftovers

Store leftover ravioli and sauce in an airtight container in the fridge for up to three days. The sauce stays creamy and flavorful with a gentle reheat on the stove or microwave.

If you plan to freeze leftovers, keep in mind the texture of the ravioli may soften. For best results, freeze the sauce separately and add fresh-cooked pasta when ready to enjoy.

Easy Ravioli Sauce

A creamy, richly seasoned sauce crafted to complement both refrigerated and frozen ravioli. Infused with a subtle tomato essence, aromatic herbs, and the warmth of softened cheese, this simple yet flavorful dish delivers a restaurant-quality meal in just half an hour.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

  

• ¾ cup chicken broth
• 3 tablespoons salted butter
• ½ teaspoon dried oregano
• ½ teaspoon onion powder
• 1 tablespoon tomato paste
• 10 oz. Rotel tomatoes with green chilies juices reserved
• 1 pinch red pepper flakes optional
• ½ teaspoon mustard powder
• ½ teaspoon dried basil
• 3 tablespoons cream cheese softened
• 1/3 cup Parmesan cheese grated
• 2 tablespoons all-purpose flour
• 1 ½ cups half and half
• 3 cloves garlic minced
• 20 oz. refrigerated ravioli

Instructions

 

• Measure all components before starting.
• In a large, high-sided skillet over medium-low heat, melt the butter. Incorporate the minced garlic and sauté for 2 minutes, stirring continuously. Add flour and continue to stir for another 2 minutes to form a roux. Blend in the tomato paste along with onion powder, basil, oregano, and mustard powder.
• Gradually pour in the chicken broth, stirring as you go to maintain a smooth consistency. Add the half and half using the same method. Allow the mixture to come to a gentle boil, then lower the heat to a simmer.
• Stir in the softened cream cheese followed by the drained diced tomatoes. Reserve the tomato juices to adjust the sauce’s thickness later if needed.
• Meanwhile, cook the ravioli according to package directions and drain.
• Reduce the sauce to low heat, then slowly fold in the grated Parmesan cheese, stirring until fully melted. Add red pepper flakes if a touch of heat is desired.
• Gently incorporate the cooked ravioli using a silicone spatula, ensuring even coating. If a thinner consistency is preferred, stir in reserved tomato juice. Serve warm.

Notes

Fresh or canned diced Roma tomatoes may substitute the Rotel.
A small amount of hot sauce adds flavor without overwhelming heat.
Enhancements like fresh basil or spinach are excellent optional additions.
Tortellini can be used in place of ravioli for variation.
Grating Parmesan from a block significantly improves melt and flavor.
To quickly soften cream cheese, microwave a bowl of water, then place the cream cheese inside the microwave with the water for 5 minutes (without turning it on).
Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is possible but may alter texture.