Easy Ravioli Sauce: A Pressure Cooker Delight
This creamy ravioli sauce made in a pressure cooker is packed with garlic, butter, cream, Rotel tomatoes, and cheese for a quick, comforting dinner that comes together in under 30 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 tablespoons salted butter
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 0.5 teaspoon mustard powder
- 0.75 cup chicken broth
- 1.5 cups half and half
- 10 oz Rotel tomatoes with green chilies juices reserved
- 3 tablespoons cream cheese softened
- 0.33 cup Parmesan cheese grated
- 20 oz refrigerated ravioli
- 1 pinch red pepper flakes optional
Instructions
Instructions
- Melt the butter in a skillet over medium heat and sauté minced garlic for 1-2 minutes.
- Whisk in flour and cook for 1-2 more minutes to form a roux.
- Add tomato paste, onion powder, basil, oregano, and mustard powder. Stir for 1 minute.
- Gradually stir in the chicken broth until smooth, then add the half and half and bring to a simmer.
- Stir in the Rotel tomatoes with juices and melted cream cheese until fully incorporated.
- Reduce heat and mix in Parmesan cheese until sauce is thick and creamy.
- Cook the ravioli according to package instructions and drain.
- Gently stir the cooked ravioli into the sauce using a silicone spatula.
- Season to taste and optionally stir in red pepper flakes.
- Serve hot and enjoy!
Notes
Store leftovers in the refrigerator up to 3 days. For best texture, store ravioli and sauce separately. Reheat gently. Sauce can be frozen in small portions. Substitute whole milk and cream for half-and-half if preferred. Optional add-ins: hot sauce, fresh basil, or spinach.