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!
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