Mushroom Cream Sauce for Ravioli

This silky, umami mushroom cream sauce for ravioli is the perfect special dinner that's still done in less than 30 minutes. Enjoy it by yourself or share with a special someone for Valentine's Day. Serve these delicious Chocolate Covered Strawberries for dessert for a full, special meal that's as easy as it is delicious.

How will this mushroom cream sauce for ravioli make your life easier?

This easy ravioli is a quick special dinner that you'll love for Valentine's day or any other day in the year. It's got a silky creamy sauce that's made with chicken broth, milk, and a touch of flour. So if you don't always have heavy cream on hand, you can still make it!

Here are a couple other recipes that you can make if you want a special dinner that you can make at home.... in just 30-45 mins: Gnocchi Carbonara, Peach and Prosciutto Caprese Pizza, Lemon Carbonara, Easy Strawberry Salad, Baked Salmon in Parchment Paper, and Pan Seared Pork Chops.

What makes this cream sauce so good?

• Butter
• Extra Virgin olive oil
• White button mushrooms
• Herbs de Provence
• Black pepper
• Chicken
• Garlic
• Dry white wine
• Chicken bouillon paste
• Water
• Milk
• Whole wheat flour
• Cheese ravioli

How do I make mushroom cream sauce for ravioli?

Start by heating a large cast iron pan over medium-low heat. While the pan is heating, cut up 4 ounces of (washed and dried) mushrooms by slicing them in half from the bulb part to the trunk part. Then place both cut sides down and slice into 4-5 pieces.

Add 1 tablespoon butter, 1 teaspoon olive oil, mushrooms, and 1 teaspoon Herbs de Provence and ¼ teaspoon black pepper to hot pan. Stir all ingredients together, move to one side of the pan to leave room for the chicken (if you're adding chicken to it). Arrange mushrooms so they're in one layer. Add chicken to empty part of pan. Cook for 4 minutes, or until chicken starts to look white on the bottom and mushrooms shrink. No need to stir while cooking.

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 sauce and help it stick to your ravioli, if needed.

After 4 minutes, mushrooms should be browned on the bottom. Add ½ teaspoon minced garlic and turn the chicken. Stir mushrooms and arrange into a single layer again. Cook for an additional 1-2 minutes.

After 1-2 minutes, add ¼ c chicken broth (or ¼ c water + ¼ teaspoon chicken bouillon paste), 2 T white wine to mushrooms and chicken. Stir and scrape browned bits on the bottom of the pan. Cook for about more 2 minutes. Sauce will thicken slightly.

Next, mix 1 teaspoon whole wheat flour into ½ c milk and add to pan. Stir and cook until sauce thickens to heavy cream consistency. It may take 3-5 minutes.

Once sauce is thickened to heavy cream consistency, add cooked ravioli to pan, stir until each ravioli is coated with sauce. Add 1 tablespoon ravioli water at a time to thin the sauce, if desired. Serve immediately.

Expert Tips

• Swap the herbs de Provence for equal amounts of Italian seasoning or dried rosemary if you don't have herbs do Provence. This 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. Better than Bouillon brand is delicious! This is a great option to save you money and help you reduce food waste.
• 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 heat in a microwave safe dish for fresh tasting leftovers.

FAQ

How do you make a creamy sauce from scratch?

All creamy sauces have different ingredients, but most at least have butter, &/or olive oil, milk or cream, and sometimes flour. You can get a thick, luxurious sauce from using heavy cream, but you can also use milk + flour to thicken it. I recommend using the ingredients you have on hand and testing different creams/milk to find which you like the best or if you notice a big enough difference between them. if you don't you can stick with milk.

What can I put on top of ravioli?

Ravioli is great because you can top it with lots of different sauces/topping. I treat it like pasta and add a simple sauce, protein, & veggie if I like. Just make sure that the filling and sauce/toppings sound good together. This mushroom cream sauce for ravioli would be best on cheese ravioli or cheese and spinach ravioli.

Can I use milk instead of cream?

You definitely can substitute milk for heavy cream in many pasta sauces. Of course the flavor and texture will be different, but try different milk/cream combinations in your favorite recipes and see which one you like best. Generally, though, if you're looking for a straight substitution for cream, 1 part butter to 4 parts milk. If it's not creamy enough, add more butter, or add a teaspoon of flour at a time to thicken it.

How can I repurpose this sauce?

This mushroom cream sauce would be great over

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

What can I make with leftover ingredients?

• (mushrooms) Vegetarian Hash, Pasta with Mushrooms and Green Beans, Italian Sausage Tortellini, or Lentil Stroganoff.
• (ravioli) Use ravioli instead of tortellini in this Italian Sausage Tortellini, or use instead of pasta in this 15 Minute Pasta

Did you make this mushroom cream sauce for ravioli? Leave me a comment & rating to share how it turned out!

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