Silky, umami mushroom ravioli sauce (no cream) over your favorite ravioli is the perfect special dinner. It makes two servings in 30 minutes. Enjoy it with someone else or have some tasty leftovers.
[This mushroom ravioli sauce (no cream) 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
This mushroom ravioli sauce (no cream) 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! Adding in the mushrooms and chicken makes for a tasty, satisfying meal.
Ingredients
Scroll down to the mushroom ravioli sauce (no cream) recipe card for the amounts of each ingredient, but here's a quick description of what's in this recipe.
- Butter
- Extra virgin olive oil
- White button mushrooms
- Herbs de Provence: You can substitute Italian seasoning too.
- Black pepper
- Chicken
- Garlic
- Dry white wine: Cooking off white wine is great in this recipe, but chicken broth (or a bit extra bouillon paste) works too.
- Chicken bouillon paste: If you have chicken broth instead, skip the bouillon paste, and just substitute water for chicken broth. I prefer bouillon paste since I cook for one, it lasts longer and is easier to use. And delicious.
- Water
- Milk
- Flour: Use all purpose flour or whole wheat flour, whichever you have. Gluten free and other flours will likely work too, you just might need to adjust how much you add to thicken your mushroom ravioli sauce (no cream).
- Cheese ravioli: Use whatever kind of ravioli that you'd like. Cheese or mushroom are great options.
Instructions
Scroll down to the mushroom ravioli sauce (no cream) recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.
1. Preheat cast iron skillet over medium-low heat. Slice mushrooms.
2. 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).
3. Cook for 4 minutes, or until chicken starts to look white on the bottom and mushrooms shrink. No need to stir while cooking.
4. 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 mushroom ravioli sauce and help it stick to your ravioli.
5. Add minced garlic and turn the chicken. Stir. Cook for an additional 1-2 minutes.
6. Add chicken broth (or water + chicken bouillon paste), white wine. Scrape browned bits on the bottom of the pan. Cook for about more 2 minutes. Sauce will thicken slightly.
7. 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.
8. Add cooked ravioli to pan, stir until evenly coated. Add ravioli water at a time to thin the sauce, if desired. Serve your ravioli with mushroom ravioli sauce (no cream) immediately.
Serve over
If you don't have ravioli, you can serve it over pasta, rice, or the following recipes:
Storage/Reheating Tips
This mushroom ravioli sauce (no cream) and ravioli makes for great leftovers. It stores well in the refrigerator. Just store leftovers in an airtight container for about a week.
To reheat, add 1-2 teaspoons of water, cover and cook until warm. Stir and enjoy. The extra water will make your leftovers nice and creamy.
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.
- Swap milk and flour for cream for an easier, creamier sauce. I usually use milk because it's a staple pantry ingredient, while I don't always have cream.
- 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 mushroom ravioli sauce and heat in a microwave safe dish for fresh tasting leftovers.
- Other great add-ins: artichoke hearts, zucchini, broccoli, onions, other vegetables. Top your mushroom ravioli sauce (no cream) 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 ravioli with mushroom ravioli sauce 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 mushroom ravioli sauce would be a great option. A simple lemon butter sauce would be great too.
Mix flour and butter, then add some milk to it, you can cook this roux down to thicken your pasta or mushroom ravioli sauce (no cream). Use cream if you'd like to, or make it this way if you don't have cream at home.
Repurpose the sauce
This ravioli with mushroom ravioli sauce (no cream) would be great over
- Chicken + mashed potatoes or pasta
- Roast beef, or roast beef sandwich
What to do with leftover ingredients?
When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.
- Mushrooms: Pasta with Mushrooms and Green Beans, or Lentil Stroganoff.
- Ravioli: Use ravioli instead of pasta in this Canned Tomato Pasta, Chicken Bacon Mushroom Pasta, or Pasta with Mushroom Sauce and Green Beans.
Did you make this mushroom ravioli sauce (no cream)? Leave me a comment & rating to share how it turned out!
Mushroom Ravioli Sauce (no cream) for Two
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 ounces 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 cup 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 cup chicken broth (or ¼ cup water + ¼ teaspoon chicken bouillon paste), 2 Tablespoons 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 cup milk and add to pan. Stir and cook until sauce thickens to heavy cream consistency. It may take 3-5 minutes. Chicken will be done once it reaches 160 degrees F.
- Finally, add cooked ravioli to pan, and stir together. Add ravioli water, about 1 Tablespoon at a time to thin sauce. Serve immediately and transfer any remaining dish to a storage container to refrigerate for 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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