hi guys/gals, today i cooked for lunch pasta (mezzi maccheroni) with white meat ragout. Problem is the following: how do you make the ragout creamy? It was really taste and overall good, but a bit dry. Ideally I would like to avoid using bouillon cubes and the likes and go for a more natural and "hand-made" solution. (i am aware it's not a cuisine forum but clearly there is a lot of good stuff on fine living over here) thanks!