A rich, creamy ravioli sauce made with garlic, butter, Rotel tomatoes, cream cheese, and Parmesan. It’s fast, flavorful, and no-fuss.
You know those nights where you’re halfway through microwaving a frozen dinner and suddenly remember you actually like to cook? That was me. I had some store-bought ravioli in the fridge and zero energy to go full Italian Nonna. But then I spotted that lonely can of Rotel in the pantry and boom—this Easy Ravioli Sauce was born.
It’s cheesy. It’s creamy. It’s got just the right amount of kick. And best of all? It makes that $4 pack of ravioli taste like it came from a cozy trattoria where the waiter knows your name and always gives you extra breadsticks.
Why You’ll Love This Easy Ravioli Sauce Recipe?
Okay, let’s be real for a second. Most jarred sauces are… fine. Serviceable. But this? This is the kind of sauce that makes you say “Mmm” out loud—even if you’re eating alone in pajamas watching reruns of Friends. It’s got buttery garlic, a little heat from the chilies, and the kind of creaminess that makes you close your eyes after the first bite. And guess what? It only takes 30 minutes. You could practically make this while scrolling TikTok (but like, don’t actually).
Ingredient Notes:
Let’s break it down, no fluff:
-
Butter: Salted. Always. If your ancestors don’t whisper to you when it sizzles, is it even butter?
-
Garlic: Three cloves. Or five. I’m not judging.
-
Flour: Thickens the sauce without making it gloopy. You want a velvet robe, not a winter parka.
-
Tomato Paste + Rotel: That little one-two punch of deep tomato flavor and spicy flair.
-
Spices: A little onion powder, basil, oregano, mustard powder—trust me, they add complexity without any work.
-
Half & Half: Creaminess without feeling like you’ve eaten an entire stick of butter.
-
Cream Cheese + Parmesan: Silky, sharp, melty, divine.
-
Ravioli: I used cheese, but you do you. Mushroom, sausage, spinach—go wild.
How To Make Easy Ravioli Sauce?
Step 1. Butter + Garlic = Love Story
Melt your butter and cook your garlic until your kitchen smells like a warm hug. Don’t let it brown—just let it get fragrant and slightly golden.
Step 2. Flour and Spices Join the Party
Toss in the flour and all those beautiful dried spices. Stir it into a thick paste. It’ll look a little weird. That’s okay. That’s just flavor getting ready to explode.
Step 3. Slowly Add Liquids
Whisk in your chicken broth and half and half slowly. Take your time. Let the sauce get thick and luscious.
Step 4. Add Tomatoes + Cheese
Stir in the drained Rotel and softened cream cheese. This is where things go from good to “I need to sit down.”
Want To Save This Recipe?
Step 5. Cheese Me, Please
Toss in your Parmesan and a pinch of red pepper flakes if you like a little heat. Taste it. Adjust. Sneak a spoonful. (We all do it.)
Step 6. Cook Your Ravioli
While your sauce is simmering, cook the ravioli according to the package. Drain, toss it into the sauce, and stir to coat every last pasta pillow.
Storage Options:
Fridge: Pop leftovers into an airtight container. They’ll last 3-4 days, and honestly? They reheat beautifully.
Reheat Tip: Add a splash of milk or broth before microwaving to bring the sauce back to life.
Freezer: I wouldn’t. Creamy sauces get kinda weird after a deep freeze.
Variations and Substitutions:
-
Spicy version: Double the red pepper flakes or use fire-roasted Rotel.
-
Veggie boost: Add spinach, mushrooms, or roasted red peppers.
-
Protein boost: Toss in some grilled chicken or crumbled Italian sausage.
-
Dairy-free-ish: Sub olive oil for butter, almond milk + cashew cream for the half and half and cream cheese. (But, uh, results may vary. Fair warning.)
What to Serve with Easy Ravioli Sauce?
-
Garlic Bread: Mandatory. Not optional.
-
Green Salad: Keeps you honest.
-
Wine: A crisp Pinot Grigio or a light red. Or hey, whatever’s open.
Frequently Asked Questions:
Can I use frozen ravioli?
Yep. Just boil it a couple minutes longer and drain well.
Can I double the sauce?
You absolutely should. You’ll thank yourself later.
Is this kid-friendly?
Totally. Just skip the red pepper flakes and maybe don’t mention the tomatoes with chilies.
So there you have it, friend. A sauce that’s ridiculously simple but still feels like you put in actual effort. I hope this Easy Ravioli Sauce becomes your go-to just like it became mine—born out of a fridge stare-down and now a total weeknight MVP.
Try it out, tweak it, love it, and don’t forget to tell me how it turned out. I’ll be waiting—probably with another bowl in my lap.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Ravioli Sauce
Ingredients
- 3 tbsp salted butter e.g., Land O' Lakes
- 3 cloves garlic minced
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- ½ tsp EACH: onion powder dried basil, dried oregano, mustard powder
- ¾ c chicken broth
- 1 ½ c half and half a mix of light cream and milk
- 10 ounces Rotel tomatoes with green chilies juices reserved
- 3 tbsp cream cheese softened
- 1/3 c Parmesan cheese grated
- 20 ounces refrigerated ravioli
- A pinch of Red Pepper Flakes optional
Instructions
- In a skillet melt 3 tablespoons of butter. Add minced garlic. Cook for 2 minutes.
- Next stir in 2 tablespoons of flour and 1 tablespoon of tomato paste along, with onion powder, basil oregano and mustard powder.
- Slowly add in ¾ cup of chicken broth and 1 ½ cups of half and half. Bring the mixture to a boil. Then let it simmer.
- Now it's time to incorporate the cream cheese. Drained Rotel tomatoes into the sauce. Reduce the heat to low.
- Separately cook a package of refrigerated ravioli according to the instructions on the package. Once cooked drain them.
- To enhance the flavor of the sauce sprinkle in 1/3 cup grated Parmesan cheese. If you like some heat you can add red pepper flakes too!
- Combine the ravioli, with the sauce by stirring them together. Serve this dish! You can adjust its thickness by using tomato juice. Enjoy your Easy Ravioli Sauce!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
