Best Tomato Cream Cheese Sauce Recipes

TOMATO CREAM CHEESE SAUCE

Steps:

• Melt butter in a large pot on medium-high heat.
• Add onions.
• Cook onions until translucent.
• Drain and add tomatoes.
• Add cream cheese.
• Cook until cream cheese is melted and evenly worked through the mixture.
• Add Milk and simmer for 10 minutes.

CHEESE RAVIOLI WITH SHRIMP AND TOMATO-CREAM SAUCE

Steps:

• Heat butter in a medium skillet; add in garlic; saute 1 minute.
• Add in tomatoes; cook, stirring to break them up with the side of a spoon, until mixture is slightly reduced and thickened, about 10 minutes.
• Meanwhile, boil the cream in a medium saucepan, stirring and adjusting heat to prevent boiling over, until reduced by half.
• Add to the reduced tomato sauce; stir in the shrimp; simmer over low heat 5 minutes.
• Stir in the basil; season with salt and pepper.
• Cook the ravioli in plenty of boiling salted water until tender; drain.
• Place on a platter or divide between 4 individual dishes and spoon sauce over pasta.

CHEESE RAVIOLI WITH TOMATO/CREAM SAUCE

Steps:

• 1. Mound the flour and salt together on a work surface and then form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound built up. Add the remaining egg mixture and knead to form a dough.
• 2. Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
• 3. While the dough is resting, prepare the filling. Combine the ricotta, cream cheese, mozzarella, provolone, egg, and parsley and mix well. Set the filling aside.
• 4. Heat 2 Tbsp of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce to simmer and continue to cook for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and set aside to keep warm.
• 5. Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
• 6. Preheat an oven to 375º F. Beat the egg with the Tbsp of water to make an egg wash.
• 7. Roll out the pasta dough into two thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of rolled pasta. Drop the filling mixture on the dough by teaspoonsful about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Carefully and thoroughly seal the edges.
• 8. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Ever so gently, stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli floats to the top and the filling is hot, 4 to 8 minutes. Drain well.
• 9. Grease a baking sheet. Place the cooked ravioli on the sheet pan, spray with non stick spray and bake in the preheated oven until lightly brown, about 4 minutes.
• 10. To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

CREAM CHEESE TOMATO SAUCE

Steps:

• on medium heat melt butter and add chopped onion to saute till soft and fragrant.
• Add in sausage and cook till browned
• add in pepperoni, garlic, oregano, basil, thyme, salt and pepper to taste saute 2 minute stirring frequently to not burn garlic.
• Then add spaghetti sauce and simmer 10 minute
• Remove from heat and add cream cheese in large chunks to fully melt and incorparate.
• Return sauce to med heat and simmer an additional 5 min,
• Serve over pasta of choice (Im a fan spaghetti ragatti).