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ravioli with mushrooms and chicken in a white bowl

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


  • Cast iron skillet
  • cutting board
  • knife
  • rubber spatula
  • tongs


  • 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


  • 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!



  • 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.