Creamy Tomato Ravioli Sauce

Serves: 4 

Ingredients	Qty	Prep
Butter	3 tbsp
Garlic	3 cloves	shredded
Flour	2 tbsp
Tomato paste	1 tbsp	optional
Onion powder	1/2 tsp
Mustard	1/2 tsp
Basil	1/2 tsp
Oregano	1/2 tsp
Bouillon paste	1 tsp
Water	1 cup
Half and half	12 oz	1.5 cups
Diced tomatoes	10 oz
Cream cheese	3 tbsp	optional
Parmesan cheese	1/3 cup	shredded
Red chili flakes	to taste
Black pepper	to taste
Fresh basil	to taste
Fresh oregano	to taste
Ravioli	20 oz	frozen or fresh

Method:

• Melt butter in a 2 qt pan and add garlic, fry for 2 minutes
• Now add the flour and cook for 2 more minutes, stirring continuously
• Add the tomato paste, onion powder, basil, oregano, and mustard powder
• Add the broth and keep stirring. Add the half and half as well. Bring to a boil and reduce to a simmer
• Add the softened cream cheese (if using) and diced tomatoes. If you want a thicker sauce, omit the water in the can
• Cook the ravioli according to package instructions, and drain. 
• Reduce the heat of the sauce to low. Sprinkle in the Parmesan cheese and stir until combined. Add the red pepper flakes
• Plate the ravioli and pour sauce on top. Garnish with fresh basil/oregano as well as freshly cracked black pepper
• Serve with a side of soup or garlic bread

Notes:

Cook only as much as you need for serving, do not cook ravioli in advance it will dry out. You can also use 20 oz tortellini with this sauce