Easy Ravioli Sauce (Print Version)

# Ingredients:

→ Base

01 - 3 tablespoons salted butter
02 - 3 cloves garlic, minced
03 - 2 tablespoons all-purpose flour

→ Seasonings

04 - 1 tablespoon tomato paste
05 - ½ teaspoon each: onion powder, dried basil, dried oregano, mustard powder
06 - 1 pinch red pepper flakes (optional)

→ Sauce Components

07 - ¾ cup chicken broth
08 - 1½ cups half and half
09 - 10 ounces Rotel tomatoes with green chilies
10 - 3 tablespoons cream cheese, softened
11 - ⅓ cup grated Parmesan cheese

→ Pasta

12 - 20 ounces refrigerated ravioli

# Instructions:

01 - Melt butter, cook garlic 2 minutes. Add flour and cook 2 minutes more. Add tomato paste and seasonings
02 - Gradually add broth then half and half, stirring continuously. Bring to boil, reduce to simmer
03 - Stir in cream cheese and drained tomatoes. Reduce heat, gradually add Parmesan
04 - Cook ravioli separately. Add to sauce with optional red pepper flakes. Thin with reserved tomato juice if desired

# Notes:

01 - Can use fresh tomatoes instead of Rotel
02 - Can use tortellini instead of ravioli
03 - Optional add-ins: spinach, fresh basil, hot sauce

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