Step 1

Melt the butter in a large high-walled skillet. Add the garlic and cook for 2 minutes. Whisk in the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.

Step 2

Add the chicken broth in splashes, stirring continuously. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.

Step 3

Stir in the softened cream cheese and drained diced tomatoes. (Optional, reserve some of the tomato juice in case you’d like to thin the sauce out at the end.)

Step 4

Cook the pasta according to package instructions, drain.

Step 5

Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined.

Step 6

Add the ravioli and use a silicone spatula to gently stir until combined.

Step 7

Garnish with Parsley and red pepper flakes and serve!