• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Nourish Nutrition Blog

  • ABOUT
  • COOKBOOK
  • RECIPES
  • SERVICES
  • PHOTOGRAPHY
  • TIPS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • ABOUT
  • COOKBOOK
  • RECIPES
  • SERVICES
  • PHOTOGRAPHY
  • TIPS
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
  • ×

    Home » Recipe Index » Chicken Dishes » Mushroom Cream Sauce for Ravioli

    Mushroom Cream Sauce for Ravioli

    February 10, 2021 By Rebecca Chicken Dishes, Entrees, Pasta Dishes

    Jump to Recipe Jump to Video Print Recipe
    ravioli and mushrooms in a white bowl on a pink plate
    ravioli with mushroom sauce in a white bowl with text overlay

    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.

    ravioli with mushrooms and chicken in a white bowl with mushrooms around it

    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?

    sliced mushrooms on a wooden cutting board

    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.

    cooked mushrooms and chicken in a cast iron skillet

    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.

    cooked mushrooms and chicken in a cast iron skillet

    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.

    chicken and mushrooms in a cream sauce

    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.

    ravioli with mushrooms in a cast iron skillet

    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.

    ravioli with mushrooms on top in a white bowl

    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!

    ravioli with mushrooms on top in a white bowl
    Print Pin
    5 from 6 votes

    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.
    Course dinner, Sauce
    Cuisine American
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 2 people
    Author Rebecca

    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

    Mushroom Cream Sauce for Ravioli

    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.

    Want to get more single serving recipes delivered to your inbox? Click here to download my Single Serving Cookbook.

    Recipes are great, but you’ll need a simple 3 step process to create a meal plan that make cooking easy & helps you stop wasting food. Check out this expertly developed meal planning guide to get started. 

    « Pistachio Pasta Sauce
    Instant Pot Mushroom Chicken Soup »

    About Rebecca

    Welcome! I’m Rebecca, a food loving dietitian. On Nourish Nutrition, you’ll find real, quick, and nourishing recipes for one that'll get you to want to cook for yourself, because you deserve it.

    Reader Interactions

    Comments

    1. Courtney says

      February 10, 2021 at 10:43 am

      5 stars
      Absolutely fantastic! This sauce is so flavourful. We had it with penne instead of the ravioli and it was delish!

      Reply
      • Rebecca says

        February 10, 2021 at 4:14 pm

        love that! it's great on pasta and ravioli

        Reply
    2. Kechi says

      February 10, 2021 at 11:21 am

      5 stars
      WOW! I can only imagine the flavors packed in this cream sauce! I bet I can pour it on my steam rice???‍♀️???

      Reply
      • Rebecca says

        February 10, 2021 at 4:13 pm

        OMG that'd be so good too! great idea

        Reply
    3. Kushigalu says

      February 10, 2021 at 11:39 am

      5 stars
      All my favorote ingredients here. Cant wait to make this ravioli for dinner. So delicious. Thanks for sharing.

      Reply
      • Rebecca says

        February 10, 2021 at 4:14 pm

        right?! it's got some yummy ingredients

        Reply
    4. Katherine says

      February 10, 2021 at 11:41 am

      5 stars
      Such a rich and beautiful cream sauce!

      Reply
      • Rebecca says

        February 10, 2021 at 4:14 pm

        thanks!

        Reply
    5. Beth Sachs says

      February 10, 2021 at 11:41 am

      5 stars
      This is my kind of pasta sauce. I adore mushrooms. Will be giving this a try soon.

      Reply
      • Rebecca says

        February 10, 2021 at 4:13 pm

        aren't mushrooms the best?!

        Reply
    6. Octavio says

      January 10, 2022 at 8:27 pm

      5 stars
      better than my favorite Italian restaurant sauce !!

      Reply
      • Rebecca says

        January 14, 2022 at 8:19 am

        Winning! thanks

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Rebecca of Nourish Nutrition Blog in a kitchen making guacamole with chips and dips on counter

    Rebecca, MS, RDN
    of Nourish Nutrition

    At Nourish Nutrition, you'll find bold, flavorful recipes for one. Most are single serving, and all have suggestions to use up the leftover ingredients so you can stop throwing away unused ingredients & leftovers!

    popular posts

    • Easy Instant Pot Fish
    • Overnight Oats with Yogurt
    • Red Wine Vinegar Coleslaw
    • Thai Inspired Beef and Spinach Bowl

    featured on

    logos of media outlets Rebecca of Nourish Nutrition Co has contributed to

    nutrition counseling

    Footer

    ↑ back to top

    About

    • About Rebecca
    • Recipes
    • How to Eat
    • Disclaimer/Privacy Policy

    Newsletter

    • Sign Up for a free single serving cookbook

    Contact

    • Contact
    • Nutrition Services
    • Recipe/Food Photography Services

    Copyright © 2022 Nourish Nutrition Co