MUSHROOM CREAM SAUCE FOR RAVIOLI

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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.

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Butter Extra Virgin olive oil White button mushrooms Herbs de Provence Pepper Chicken Garlic Dry white wine Chicken bouillon paste Water Milk Flour Cheese ravioli

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INGREDIENTS

Heat cast iron pan over medium-low heat. While pan is heating, slice white button mushrooms.

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STEP 1

Once pan is hot, add butter and olive oil to pan. Add sliced mushrooms to pan. Sprinkle Herbs de Provence and black pepper over mushrooms. Stir to cover all mushrooms. Move to one side oft he pan to make just enough room for the chicken.

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STEP 2

Start to cook ravioli according to package directions now. Save ½-1 c of ravioli water to thicken your sauce, if needed.

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STEP 3

After 4 minutes, add garlic and flip chicken. Stir mushrooms and arrange into a single layer. Cook for an additional 1-2 minutes.

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STEP 4

Add chicken broth, white wine. Stir and scrape browned bits on the bottom of the pan. Cook for about 2 minutes, to thicken slightly.

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STEP 5

Mix flour into milk and add to pan. Stir and cook until sauce thickens to heavy cream consistency.

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STEP 6

Finally, add cooked ravioli to pan, and stir together. Add ravioli water, about 1 T at a time to thin sauce.

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STEP 7

Get the full recipe, tips, and recipes to use up leftover ingredients at the link below.

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