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Mushroom Ravioli Sauce (No Cream) for Two Recipe

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4.3 from 24 reviews

This Mushroom Ravioli Sauce (no cream) is a silky, umami-packed sauce perfect for two servings. It features tender chicken, savory mushrooms, and a sauce thickened with milk and flour instead of cream, making it a lighter yet flavorful accompaniment to cheese ravioli. Ready in just 30 minutes, it's ideal for a special dinner or tasty leftovers.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Sauce and Main 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 (tenders or breast)
  • ½ teaspoon minced garlic
  • 2 tablespoons dry white wine or cooking wine
  • ¼ teaspoon chicken bouillon paste
  • ¼ cup water (or chicken broth)
  • ½ cup whole or 2% milk
  • 1 teaspoon whole wheat flour or all-purpose flour
  • ½ package cheese ravioli (10 ounces)

Instructions

  1. Heat the Pan: Place a cast iron skillet over medium-low heat and allow it to warm up slowly.
  2. Prepare Mushrooms: Slice the 4 ounces of white button mushrooms by first halving them down the center, then cutting each half into 4-5 slices.
  3. Sauté Mushrooms: Add 1 tablespoon butter and 1 teaspoon olive oil to the heated pan. Add the sliced mushrooms, then sprinkle 1 teaspoon herbs de Provence and ¼ teaspoon black pepper. Stir to coat all mushrooms and push them to one side of the pan, spreading in a single layer.
  4. Cook Chicken: Add the 2-3 ounces chicken to the empty space in the pan. Let cook undisturbed for about 4 minutes until the chicken starts to turn white on the bottom and the mushrooms shrink.
  5. Add Garlic and Turn Chicken: Add ½ teaspoon minced garlic to the pan and flip the chicken pieces. Stir the mushrooms and spread them out again in a single layer. Cook another 1-2 minutes.
  6. Deglaze and Thicken: Add ¼ cup chicken broth (or ¼ cup water with ¼ teaspoon chicken bouillon paste) and 2 tablespoons dry white wine. Scrape browned bits off the pan bottom and stir. Let this mixture cook for about 2 minutes to reduce and thicken slightly.
  7. Add Milk and Flour: Whisk 1 teaspoon flour into ½ cup milk until smooth, then pour into the pan. Stir continuously and cook for 3-5 minutes until sauce thickens to a heavy cream consistency. Ensure chicken reaches 160°F for doneness.
  8. Cook Ravioli: While sauce cooks, prepare ravioli according to package instructions. Reserve ½ to 1 cup of ravioli cooking water for adjusting sauce consistency.
  9. Combine and Adjust Sauce: Add cooked ravioli to the pan with sauce and stir to combine. Add reserved ravioli water one tablespoon at a time as needed to thin the sauce to desired consistency.
  10. Serve: Serve immediately, garnished as desired. Store any leftovers in a refrigerator-safe container for up to 2 days.

Notes

  • Substitute herbs de Provence with equal amounts of Italian seasoning or dried rosemary for a different flavor profile.
  • Chicken bouillon paste can replace chicken broth for a more concentrated savory taste; Better Than Bouillon brand is recommended.
  • Verify chicken doneness with a thermometer; it should reach 160°F for safe consumption.
  • This dish makes great leftovers. Add 1-2 teaspoons of water and reheat in a microwave-safe dish to restore sauce consistency and flavor.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Sauce
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/mushroom-ravioli-sauce-no-cream-for-two-recipe/