Easy Ravioli Cream Sauce (Print Version)

# Ingredients:

→ Sauce Base

01 - a little red pepper flakes if you like it spicy (optional)
02 - 30 g shredded Parmesan cheese
03 - 45 g creamy cream cheese, let it soften a bit
04 - 285 g canned diced tomatoes and green chilies, keep the juice separate
05 - 360 ml half and half (half cream, half milk mix)
06 - 180 ml chicken broth
07 - 0.5 g mustard powder
08 - 0.5 g dried oregano
09 - 0.5 g dried basil
10 - 0.5 g onion powder
11 - 15 g tomato paste
12 - 16 g standard flour
13 - 3 garlic cloves, mash or mince them up
14 - 45 g salted butter

→ Pasta

15 - 570 g chilled ravioli from the fridge

# Instructions:

01 - Toss the cooked ravioli in the creamy sauce until it’s all covered. If the sauce needs to loosen, pour in some of the tomato juice you saved. Dish it up right away.
02 - Turn the burner way down and toss the Parmesan in a bit at a time, mixing until it melts into the sauce. If you’re feeling bold, sprinkle in some red pepper flakes.
03 - While you’re finishing the sauce, cook the ravioli in a big pot of salted boiling water. Go by what it says on the package. Let most of the water drain off after.
04 - Drop the softened cream cheese and drained tomatoes into the sauce. Keep the tomato liquid off to the side for later. Stir everything together until the cream cheese melts in and it’s super smooth.
05 - Pour in the chicken broth a splash at a time while mixing so it’s smooth, not lumpy. Then do the same with the half and half. Once mixed, let it start bubbling a bit before turning down so it just simmers.
06 - In a big, deep pan over medium-low heat, let the butter melt down. Add the minced garlic and cook it, stirring, for a couple of minutes. Toss in your flour and stir for another two minutes. Next, squeeze in the tomato paste and toss in your onion powder, basil, oregano, and mustard powder. Stir until it’s all together.
07 - Before you start, line up everything you’ll need and measure it out. It makes things way easier.

# Notes:

01 - You can swap in plain canned tomatoes or fresh Roma if you don't want the ones with chili.
02 - Try adding a dash or so of hot sauce if you want a little zing without big heat.
03 - Throw some fresh basil or spinach into the dish for a burst of freshness.
04 - If you’re in a rush, put cream cheese in your microwave after heating up a mug of water. The warmth will soften it up fast.
05 - Grated Parmesan right from the block always melts and tastes best.
06 - Tortellini works just as well as ravioli here—use the same amount.
07 - Leftovers can be kept sealed in the fridge for up to 3 days. If you freeze it, just know the pasta might get a bit soft.

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