Creamy Tomato Ravioli Sauce

Serves: 4 

Butter3 tbsp
Garlic3 clovesshredded
Flour2 tbsp
Tomato paste1 tbspoptional
Onion powder1/2 tsp
Mustard1/2 tsp
Basil1/2 tsp
Oregano1/2 tsp
Bouillon paste1 tsp
Water1 cup
Half and half12 oz1.5 cups
Diced tomatoes10 oz
Cream cheese3 tbspoptional
Parmesan cheese1/3 cupshredded
Red chili flakesto taste
Black pepperto taste
Fresh basilto taste
Fresh oreganoto taste
Ravioli20 ozfrozen or fresh


  • 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

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