Instructions

• Measure all ingredients before beginning.
• Melt butter in a large high-sided skillet over medium-low heat. Add garlic and cook for 2 minutes, stirring continuously. Add flour and cook for 2 more minutes. Stir in tomato paste, onion powder, basil, oregano, and mustard powder.
• Add chicken broth in small splashes, stirring continuously, then add the half-and-half the same way. Bring to a boil, then reduce to a simmer.
• Add softened cream cheese and drained tomatoes. Reserve the tomato juice to thin the sauce later if needed.
• Cook ravioli according to package directions and drain.
• Reduce sauce heat to low. Sprinkle in Parmesan gradually and stir until smooth. Add red pepper flakes if using.
• Add ravioli and gently stir with a silicone spatula. Add reserved tomato juice if desired and serve.