1-First Step: Mise en place Measure all ingredients before you start so the recipe flows smoothly. Grate the Parmesan from a block for best melting and flavor. Drain the diced tomatoes with green chilies, reserving the juice in a small bowl for thinning later if needed.

2-Second Step: Start the base Heat a large high-walled skillet over medium-low. Add 3 tablespoons salted butter and let it melt. Add 3 cloves minced garlic and cook for 2 minutes while stirring continuously so the garlic does not burn; this releases the aroma into the butter.

3-Third Step: Make the roux and flavor base Sprinkle 2 tablespoons all-purpose flour into the skillet and cook for 2 minutes, stirring. This forms the roux that will thicken your ravioli sauce. Add 1 tablespoon tomato paste, 1/2 teaspoon onion powder, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon mustard powder; stir until combined and fragrant.

4-Fourth Step: Add liquids gradually Pour 3/4 cup chicken broth into the skillet in small splashes while stirring continuously to prevent lumps. Then add 1 1/2 cups half and half the same way. Bring the mixture to a boil, then immediately reduce heat to a simmer so the dairy does not scald. Simmer for a few minutes so the flavors meld and the sauce thickens slightly.

5-Fifth Step: Add cream cheese and tomatoes Stir in 3 tablespoons softened cream cheese until smooth, then fold in the drained 10 ounces diced tomatoes with green chilies. Keep the reserved tomato juice nearby in case you want to thin the sauce later. Taste and adjust seasoning with salt and pepper if needed.

6-Sixth Step: Cook the pasta While the sauce simmers, cook 20 ounces refrigerated ravioli according to package instructions. Drain well. This approach keeps pasta from becoming gummy and ensures it finishes hot when combined with the sauce.

7-Seventh Step: Finish with cheese and seasoning Lower the skillet heat to low. Gradually sprinkle in 1/3 cup grated Parmesan cheese, stirring until it melts and the sauce becomes glossy. Add red pepper flakes if you want a touch of heat. The slow cheese addition prevents clumping and gives a silky texture to the ravioli sauce.

8-Final Step: Combine and serve Gently fold in the drained ravioli using a silicone spatula so you do not tear the pasta. If the sauce is too thick, add some reserved tomato juice a tablespoon at a time until you reach the desired consistency. Serve immediately so the pasta maintains its texture and the sauce stays creamy.