I made this sauce ahead of time for a ravioli quick mid week ravioli dish. It was spicy with 1/2 an chili in adobo- so use those things with caution! Also, the texture of the "white sauce" was a little off- if I were to make it again I might consider a different starch, maybe potatoes instead of rice for a smoother texture (if I was in the mood to expirement) But once I was eating it with the ravioli it was good. Also- just my preference- add that extra teaspoon of honey of it may taste bland!

Do-ahead, fresh tasting
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