INGREDIENTS:
3 tablespoons salted butter
3 cloves garlic, minced
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 half (half light cream/half milk)
10 oz. Rotel tomatoes with green chilies, juices reserved
3 tablespoons cream cheese, softened
1/3 cup Parmesan cheese, grated
20 oz. refrigerated ravioli
1 pinch Red Pepper Flakes (optional)
DIRECTIONS:
Cook the ravioli according to package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute, until fragrant.
Stir in the flour and cook for 1-2 minutes to form a roux.
Add the tomato paste, onion powder, dried basil, dried oregano, and mustard powder. Stir to combine.
Slowly whisk in the chicken broth and half and half. Stir in the reserved Rotel tomato juices and bring the mixture to a simmer.
Add the softened cream cheese and Parmesan cheese, stirring until melted and the sauce is smooth.
Gently fold in the drained Rotel tomatoes and simmer for an additional 2-3 minutes.
Toss the cooked ravioli in the sauce, ensuring they are evenly coated.
Sprinkle with red pepper flakes (optional) and serve hot.
Servings: 4