Simple Porcini Mushroom Ravioli Sauce

Pasta
10
mins

A 10-minute porcini mushroom sauce for ravioli that's vegetarian and delicious! Perfect for busy weeknights, this quick and easy recipe features dried porcini mushrooms, butter, milk, cornstarch, parmesan cheese, black pepper, and a squeeze of lemon. This sauce elevates your packaged ravioli and is perfect for a savory meal. Serve it hot and enjoy the simple, mess-free creamy sauce that's sure to impress.

Jump to recipeSimple Porcini Mushroom Ravioli Sauce

The focus of your 10 minutes labor is rather the sauce for tonight: a very very quick vegetarian mushroom sauce recipe. To achieve this, I used dried porcini mushrooms as a base.

I used milk to make it lighter instead of cream and corn starch to bind it all together and thicken the sauce. Of course, you could use starchy pasta water or even make a roux (a mixture of butter and flour), but this is 10 minutes pasta recipe so we love to use shortcuts 😊

Don’t forget to add a squeeze of lemon to balance out the acidity in this dish, as it is very umami (although quite light without the cream).

Simple Porcini Mushroom Ravioli Sauce

A 10-minute porcini mushroom sauce for ravioli that's vegetarian and delicious! Perfect for busy weeknights, this quick and easy recipe features dried porcini mushrooms, butter, milk, cornstarch, parmesan cheese, black pepper, and a squeeze of lemon. This sauce elevates your packaged ravioli and is perfect for a savory meal. Serve it hot and enjoy the simple, mess-free creamy sauce that's sure to impress.

Pasta
10
min
Prep time
15
min
cook time
10
min
total time
10
min
servings
2
cuisine
Italian
storage
in the fridge up to 3 days

Ingredients

  • Half a cup or 50 grams of dried porcini mushrooms
  • 2 table spoons of butter
  • Half a cup or 100 ml of milk
  • 2 teaspoons of cornstarch
  • Half a cup or 50 grams of grated parmesan cheese
  • 2 portions of mushroom ravioli (I used Rana brand)
  • Blackpepper
  • A squeeze of lemon

‍

Instructions

  • Put your porcini mushrooms to soak for 15 mins : cover them with boiling water in a cup and leave them to soak for 10min. After they soften, rinse them well they often have left over earth in them.
  • Prepare the salted water to boil (salt in water will not take longer to boil, it is myth)
  • In the meantime, put your porcini mushrooms in a pan over medium heat with your butter (the pan should be large enough to receive the ravioli later).
  • Dissolve the cornstarch in a half a cup of water. This will allow the cornstarch to blend in with the milk instead of bulking up.
  • On a low heat: add the milk, the cornstarch water, the black pepper and the parmesan to your mushrooms. Beware, if you add the cornstarch on high heat, it will solidify too quickly and create lumps.
  • The water should be boiling by now, add the ravioli.
  • When the sauce boils the cornstarch will thicken: it will create a mess-free simple creamy sauce in 5mins. Taste and adjust for salt and pepper.
  • Take out the ravioli 30 seconds earlier than needed as they will finish to cook in the sauce.
  • Add the ravioli to the sauce to combine with the sauce to in the pan, finish with a squeeze of lemon before serving to brighten the dish (Learn more about the impact of acidity to season dishes).

Like quick ravioli sauce? Check out my popular carbonara ravioli

Get ready to cook with what's in your fridge! Book your FREE video call 30-minute cooking class and learn the basics of meal improvisation. Limited spots available – as I am testing my new teaching methods!

newsletter

Subscribe to My weekly updates!

Stay in touch to learn new ways to create your own delicious dishes.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.