3 tablespoons 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, half light cream/half milk
10 oz. Rotel tomatoes with green chilies, juices reserved
3 tablespoons cream cheese, softened
1/3 cup Parmesan cheese, grated
20 oz. refrigerated or frozen raviloi
1 pinch Red Pepper Flakes, optional

3 tablespoons butter 3 cloves garlic, minced 2 tablespoons all-purpose flour 1 tablespoon tomato paste 1 ½ cups half and half, half light cream/half milk 10 oz. Rotel tomatoes with green chilies, juices reserved 3 tablespoons cream cheese, softened 1/3 cup Parmesan cheese, grated 20 oz. refrigerated or frozen raviloi 1 pinch Red Pepper Flakes, optional

Melt the butter in a large high-walled skillet. Add the garlic and cook for 2 minutes.

Add the flour and cook for 2 more minutes, stirring continuously.

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 in the same manner. Bring to a boil, reduce to a simmer.

Add the softened cream cheese and drained diced tomatoes. (Pro Tip: Reserve the tomato juice in case you’d like to thin the sauce out at the end.)

Cook the ravioli according to package instructions, drain.
Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined. Add the red pepper flakes, if using.
Add the ravioli and use a silicone spatula to gently stir until combined. Add any of the reserved tomato juice if desired. Serve!