Silky, umami mushroom cream sauce for ravioli is the perfect special dinner that's still done in less than 30 minutes. It makes 2 servings, for 2 people or leftovers. Serve with easy Chocolate Covered Strawberries for dessert too.
[This cream sauce for ravioli recipe was originally posted in February 2021. It has been updated with new cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]
Table of contents
How will this garlic cream sauce for ravioli make your life easier?
This cream sauce for ravioli is a quick special dinner that you'll love for any Tuesday or special meal. 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
- Pan Seared Pork Chops.
What makes this creamy 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 to make cream sauce for ravioli?
Start making your cream sauce for ravioli by heating a large cast iron pan over medium-low heat. While the pan is heating, cut up mushrooms by slicing them in half. Then place both cut sides down and slice into 4-5 pieces.
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).
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 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 chicken broth (or water + chicken bouillon paste), 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 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.
Once your cream sauce for ravioli is thickened to heavy cream consistency, add cooked ravioli to pan, stir until each ravioli is coated with sauce. Add ravioli water at a time to thin the sauce, if desired. Serve your ravioli with cream sauce immediately.
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.
- 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.
- Other great add-ins: artichoke hearts, zucchini, broccoli, onions, other vegetables. Top with red pepper flakes, and parmesan cheese if desired.
FAQ
Ravioli is versatile. 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.
Simple butter or olive oil is good on ravioli, but making a sauce like this cream sauce for ravioli recipe would be a great option. A simple lemon butter sauce would be great too.
How can I repurpose this sauce?
This cream sauce for ravioli 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!
Mushroom Cream Sauce for Ravioli
Equipment
- Cast iron skillet
- cutting board
- knife
- rubber spatula
- tongs
Ingredients
- 1 tablespoon butter
- 1 teaspoon Extra Virgin olive oil
- 4 ounces white button mushrooms washed and dried
- 1 teaspoon herbs de Provence or Italian seasoning
- ¼ teaspoon freshly ground black pepper
- 2-3 ounces chicken either tenders or breast
- ½ teaspoon minced garlic
- 2 tablespoons dry white wine or cooking wine
- ¼ teaspoon chicken bouillon paste
- ¼ cup water
- ½ cup whole or 2% milk
- 1 teaspoon whole wheat flour or all purpose
- ½ package cheese ravioli 10 ounces
Instructions
- Heat cast iron pan over medium-low heat. While pan is heating, slice 4 oz white button mushrooms by cutting them down the center and then slicing each half into 4-5 slices.
- Once pan is hot, add 1 tablespoon butter and 1 teaspoon olive oil to pan. Add sliced mushrooms to pan. Sprinkle 1 teaspoon Herbs de Provence and ¼ teaspoon black pepper over mushrooms. Stir to cover all mushrooms with fat and spices, move to one side oft he pan to make just enough room for the chicken (if adding). Using your spatula, arrange mushrooms so they're in a single layer. Add chicken to pan. Cook for 4 minutes, or until chicken starts to look white on the bottom and mushrooms shrink. No need to stir while cooking.
- Start to cook ravioli according to package directions now. Save ½-1 c of ravioli water to thicken your sauce, if needed.
- After 4 minutes, add garlic and flip chicken. Stir mushrooms and arrange into a single layer. 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. Stir and scrape browned bits on the bottom of the pan. Cook for about 2 minutes, to thicken slightly.
- After 2 minutes, mix 1 teaspoon 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. Check doneness of chicken with thermometer, it will be done once it reaches 160 degrees F.
- Finally, add cooked ravioli to pan, and stir together. Add ravioli water, about 1 T at a time to thin sauce. Serve immediately and transfer any remaining dish to a storage container to refrigerate for leftovers. This ravioli dish is great as leftovers!
Video
Notes
- Herbs de Provence substitutions: equal amounts of Italian seasoning or dried rosemary.
- Swap chicken broth for bouillon paste. Better than Bouillon brand is so good!
- Check doneness of chicken with thermometer, it will be done once it reaches 160 degrees F.
- This ravioli makes great leftovers. Add a teaspoon or 2 of water to ravioli and heat in a microwave safe dish for fresh tasting leftovers.
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Courtney says
Absolutely fantastic! This sauce is so flavourful. We had it with penne instead of the ravioli and it was delish!
Rebecca says
love that! it's great on pasta and ravioli
Kechi says
WOW! I can only imagine the flavors packed in this cream sauce! I bet I can pour it on my steam rice???♀️???
Rebecca says
OMG that'd be so good too! great idea
Kushigalu says
All my favorote ingredients here. Cant wait to make this ravioli for dinner. So delicious. Thanks for sharing.
Rebecca says
right?! it's got some yummy ingredients
Katherine says
Such a rich and beautiful cream sauce!
Rebecca says
thanks!
Beth Sachs says
This is my kind of pasta sauce. I adore mushrooms. Will be giving this a try soon.
Rebecca says
aren't mushrooms the best?!
Octavio says
better than my favorite Italian restaurant sauce !!
Rebecca says
Winning! thanks