Pin it
Nothing beats the comfort of pulling a skillet from the stove, full of soft ravioli tucked in a rich, creamy tomato sauce loaded with stuff you probably keep in your pantry. The first time I tossed this together, it was a wild weeknight. Now, it's my go-to when I'd rather chill than stress—plus, everyone’s happy.
This came alive one night with barely anything left in my kitchen and now my crew won't let me host dinner without it. Instant classic.
Dreamy Ingredients
- Refrigerated ravioli: grab either four cheese or spinach ricotta—it’s up to you and both fresh or frozen are tasty here
- Cream cheese: brings that extra rich, smooth texture—make sure it’s softened before tossing it in
- Parmesan cheese: gives a sharp, nutty kick—do yourself a favor and grate your own
- Rotel tomatoes with green chilies: adds a bit of tang and a mellow heat—canned works or use fresh if you’ve got them
- Half and half: makes every bite luxuriously creamy—you can use light cream for more decadence if you want
- Chicken broth: keeps things savory and deep—low sodium helps with salt control
- Salted butter: goes into the pan first and adds nice richness—choose a good one
- Fresh garlic: chop it right before using for the strongest flavor
- Onion powder, dried basil, dried oregano, mustard powder: these spice things up—just check that they still smell fresh
- All-purpose flour: thickens the sauce so it hugs the pasta—sift for best results
- Red pepper flakes: want a little more zing? Toss some in, or skip if you don’t
Easy-Peasy Steps
- Stir Together and Finish:
- Gently move cooked ravioli right into the pan of finished sauce and fold them in with a soft spatula. If it's looking thick, just pour in some tomato juice until it's just how you like it. Serve up hot and right away.
- Add Parm and Spice:
- Lower your simmer to low heat. Add the Parmesan little by little as you stir. If you want that kick, sprinkle in red pepper flakes too. Stir everything together 'til super creamy.
- Boil Ravioli:
- As your sauce hangs out on the stove, cook up the ravioli in boiling salted water—just do what the box says. Drain and skip rinsing.
- Mix in Tomatoes and Cream Cheese:
- Toss your softened cream cheese and drained Rotel tomatoes into your sauce (not the tomato juice, just the solids) and stir 'til it’s all silky and those tomatoes are spread out all through the sauce.
- Add Liquids:
- Now, slowly pour in the chicken broth as you stir, making sure there are no lumps. Next, trickle in your half and half the same way. Turn up the heat enough so it just starts to bubble, then turn it down to keep things nice and gentle.
- Wake Up the Flavors:
- Drop in your tomato paste, followed by the onion powder, basil, oregano, and mustard powder. Stir well to blend for super fragrant sauce base.
- Make Your Roux:
- Sprinkle in the flour and stir non-stop for two more minutes, working toward a smooth paste and getting rid of any floury taste.
- Butter and Garlic Time:
- Melt your butter in a big pan over medium-low heat, add in that fresh garlic, and gently cook while stirring for two minutes—just don’t let it brown.
Pin it
If you want a sauce that’s over-the-top rich and totally addictive, you gotta thank that cream cheese. I swear, every time I make this, my family crowds around stealing nibbles before it's even on the table.
Saving Leftovers
Put any extras into an airtight container and stash it in the fridge (up to 3 days is plenty). The sauce will get thicker after a while, so just warm it gently with a little milk or broth to smooth it out. Skip the freezer—ravioli gets mushy if you freeze and thaw it.
Swap Options
No Rotel? Use fresher-than-fresh plum tomatoes and add a dash of chili flakes for a pop of heat. Only got tortellini or stuffed shells? Throw them in instead! Make it veggie by choosing spinach or cheese ravioli and pouring in vegetable stock.
How to Serve
Nothing soaks up leftovers like a giant chunk of crusty bread. Pile on extra Parmesan or toss your ravioli with baby spinach or basil for a fresh jolt. A crisp salad splashed with lemon dressing makes it a full meal.
Pin it
Why It Feels Special
Classic Italian ravioli gets a cozy American overhaul with this creamy tomato sauce. It’s the best of both worlds—making family dinners or lazy weekends feel like a treat without any fuss.
Frequently Asked Questions
- → What kind of ravioli works best with this sauce?
Both frozen and fridge ravioli are great here. Cheese inside is awesome, but spinach or meat fillings taste great too.
- → Can I substitute fresh tomatoes for canned diced tomatoes?
Yep! Chop up Roma or any regular fresh tomatoes. If you're skipping Rotel, throw in a dash of chili for the heat.
- → How can I make the sauce thinner or thicker?
Thin it out by pouring in some tomato juice or a bit more broth. Let it bubble a little longer if you want the sauce to get thicker.
- → Is there a vegetarian version of this dish?
You bet! Just use veggie broth instead of chicken. Pick ravioli filled with cheese or veggies if you like.
- → Can I prepare the sauce ahead of time?
Go right ahead. Make the sauce before, stash it in the fridge, and warm it gently when you're about to eat—with ravioli, of course.
- → What cheese melts best into the sauce?
Shred up a fresh block of Parmesan for super melty, smooth flavor in your sauce.