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1. Melt butter in a large high walled skillet over med heat. Add the garlic and cook for 2 mins, stirring continuously. Add the flour and cook for 2 more mins. Add tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
2. Add the broth in a small batches, stirring continuously. Add the half and half in the same manner. Bring to a boil, reduce to a simmer.
3. Add the cream cheese and drained Rotel
4. Cook the ravioli according to the package.
5. Reduce the heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined. Add the red pepper flakes, if using.
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