Mushroom Ravioli Sauce (no cream) for Two

Ingredients

Scroll down to the mushroom ravioli sauce (no cream) recipe card for the amounts of each ingredient, but here's a quick description of what's in this recipe.

• Butter
• Extra virgin olive oil
• White button mushrooms
• Herbs de Provence: You can substitute Italian seasoning too.
• Black pepper
• Chicken
• Garlic
• Dry white wine: Cooking off white wine is great in this recipe, but chicken broth (or a bit extra bouillon paste) works too.
• Chicken bouillon paste: If you have chicken broth instead, skip the bouillon paste, and just substitute water for chicken broth. I prefer bouillon paste since I cook for one, it lasts longer and is easier to use. And delicious.
• Water
• Milk
• Flour: Use all purpose flour or whole wheat flour, whichever you have. Gluten free and other flours will likely work too, you just might need to adjust how much you add to thicken your mushroom ravioli sauce (no cream).
• Cheese ravioli: Use whatever kind of ravioli that you'd like. Cheese or mushroom are great options.

Instructions

Scroll down to the mushroom ravioli sauce (no cream) recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.

1. Preheat cast iron skillet over medium-low heat. Slice mushrooms.

2. Add butter, olive oil, mushrooms, and Herbs de Provence and black pepper to pan, over medium heat. Stir all ingredients together, move to one side of the pan to leave room for the chicken (if you're adding chicken to it).

3. Cook for 4 minutes, or until chicken starts to look white on the bottom and mushrooms shrink. No need to stir while cooking.

4. Cook Ravioli: Cook about 10 ounces of ravioli according to package directions in a separate pot. Save ½-1 c of ravioli water. You can use this water to thin out your mushroom ravioli sauce and help it stick to your ravioli.

5. Add minced garlic and turn the chicken. Stir. Cook for an additional 1-2 minutes.

6. Add chicken broth (or water + chicken bouillon paste), white wine. Scrape browned bits on the bottom of the pan. Cook for about more 2 minutes. Sauce will thicken slightly.

7. Mix whole wheat flour into milk and add to pan. Stir and cook until sauce thickens to heavy cream consistency. It may take 3-5 minutes.

8. Add cooked ravioli to pan, stir until evenly coated. Add ravioli water at a time to thin the sauce, if desired. Serve your ravioli with mushroom ravioli sauce (no cream) immediately.

Serve over

If you don't have ravioli, you can serve it over pasta, rice, or the following recipes:

• Baked Panko Chicken
• Baked Salmon in Parchment Paper
• Pan Seared Pork Chops

Storage/Reheating Tips

This mushroom ravioli sauce (no cream) and ravioli makes for great leftovers. It stores well in the refrigerator. Just store leftovers in an airtight container for about a week.

To reheat, add 1-2 teaspoons of water, cover and cook until warm. Stir and enjoy. The extra water will make your leftovers nice and creamy.

Substitutions/Tips

• Swap the herbs de Provence for equal amounts of Italian seasoning or dried rosemary if you don't have herbs do Provence. This cream sauce for ravioli will taste good with a few different herbs.
• Buy chicken bouillon paste instead of chicken broth. It lasts longer and takes up less space in your fridge/pantry.
• Swap milk and flour for cream for an easier, creamier sauce. I usually use milk because it's a staple pantry ingredient, while I don't always have cream.
• Check doneness of chicken with thermometer, it will be done once it reaches 160 degrees F.
• This ravioli is great as leftovers. Add a teaspoon or 2 of water to ravioli and mushroom ravioli sauce and heat in a microwave safe dish for fresh tasting leftovers.
• Other great add-ins: artichoke hearts, zucchini, broccoli, onions, other vegetables. Top your mushroom ravioli sauce (no cream) with red pepper flakes, and parmesan cheese if desired.

Repurpose the sauce

This ravioli with mushroom ravioli sauce (no cream) would be great over

• Chicken + mashed potatoes or pasta
• Roast beef, or roast beef sandwich

What to do with leftover ingredients?

When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.

• Mushrooms: Pasta with Mushrooms and Green Beans, or Lentil Stroganoff.
• Ravioli: Use ravioli instead of pasta in this Canned Tomato Pasta, Chicken Bacon Mushroom Pasta, or Pasta with Mushroom Sauce and Green Beans.

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