Ingredients
Scale
- 3 tablespoons salted butter
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- ¾ cup chicken broth
- 1½ cups half-and-half
- 10 oz. diced tomatoes
- 3 tablespoons cream cheese
- ⅓ cup grated Parmesan cheese
- 20 oz. refrigerated ravioli
Instructions
- Prep all ingredients to ensure a smooth cooking process.
- Melt butter in a large skillet over medium-low heat; add minced garlic and cook for about 2 minutes until fragrant.
- Stir in flour and cook for another 2 minutes until slightly golden.
- Mix in tomato paste along with onion powder, basil, oregano, and mustard powder.
- Gradually pour in chicken broth followed by half-and-half; bring to a boil then reduce heat to simmer.
- Incorporate cream cheese and drained diced tomatoes into the sauce.
- Cook ravioli according to package instructions; drain well.
- Add grated Parmesan cheese to the sauce until melted, then gently fold in cooked ravioli and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg