Ravioli Sauce

 This one was surprisingly good and super easy! I got this recipe from The Cozy Cook

From: Jessica 

Ingredients

• 3 tablespoons salted butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• ½ teaspoon EACH: onion powder, dried basil, dried oregano, mustard powder
• ¾ cup chicken broth
• 1 ½ cups half and half or milk
• 10 oz. Rotel tomatoes with green chilies (the green chilis add some spice, so if you don’t like spice get the can without. 
• 3 tablespoons cream cheese, softened
• 1/3 cup Parmesan cheese, grated
• 20 oz. refrigerated ravioli

Instructions

• Melt the butter in a large high-walled skillet over medium-low heat. Add the garlic and cook for 2 minutes, stirring continuously. Add the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
• Add the chicken broth in small splashes, stirring continuously. Add the half and half (or milk) in the same manner. Bring to a boil, reduce to a simmer.
• Add the softened cream cheese and drained diced tomatoes. 
• Cook the ravioli according to package instructions, drain.
• Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combine. 
• Add the ravioli and use a silicone spatula to gently stir until combined. Serve!