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Category: Glazes, Gravies & Sauces
Prep Time: Cook Time: Total Time: 3/4 hr
3 Tbsp salted butter
3 cloves garlic, minced
2 Tbsp all-purpose flour
1 Tbsp tomato paste
½ tsp EACH: onion powder, dried basil, dried oregano, mustard powder
¾ cup chicken broth
1 ½ cups half and half, half light cream/half milk
10 oz. Rotel tomatoes with green chilies, juices reserved
3 Tbsp cream cheese, softened
1/3 cup Parmesan cheese, grated
20 oz. refrigerated ravioli
1 pinch Red Pepper Flakes, optional
1. Measure out all ingredients prior to beginning.
2. Melt the butter in a large high-walled skillet over medium-low heat. Add the garlic and cook for 2 minutes, stirring continuously. Add the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
3. Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner. Bring to a boil, reduce to a simmer.
4. Add the softened cream cheese and drained diced tomatoes. (Pro Tip: Reserve the tomato juice in case you’d like to thin the sauce out at the end.)
5. Cook the ravioli according to package instructions, drain.
6. Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined. Add the red pepper flakes, if using.
7. Add the ravioli and use a silicone spatula to gently stir until combined. Add any of the reserved tomato juice if desired. Serve.
Recipe Source: thecozycook.com
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Category: Glazes, Gravies & Sauces
Prep Time: Cook Time: Total Time: 3/4 hr
3 Tbsp salted butter
3 cloves garlic, minced
2 Tbsp all-purpose flour
1 Tbsp tomato paste
½ tsp EACH: onion powder, dried basil, dried oregano, mustard powder
¾ cup chicken broth
1 ½ cups half and half, half light cream/half milk
10 oz. Rotel tomatoes with green chilies, juices reserved
3 Tbsp cream cheese, softened
1/3 cup Parmesan cheese, grated
20 oz. refrigerated ravioli
1 pinch Red Pepper Flakes, optional
1. Measure out all ingredients prior to beginning.
2. Melt the butter in a large high-walled skillet over medium-low heat. Add the garlic and cook for 2 minutes, stirring continuously. Add the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
3. Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner. Bring to a boil, reduce to a simmer.
4. Add the softened cream cheese and drained diced tomatoes. (Pro Tip: Reserve the tomato juice in case you’d like to thin the sauce out at the end.)
5. Cook the ravioli according to package instructions, drain.
6. Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined. Add the red pepper flakes, if using.
7. Add the ravioli and use a silicone spatula to gently stir until combined. Add any of the reserved tomato juice if desired. Serve.
Recipe Source: thecozycook.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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