Boil broth, white wine and porcini powder in a pot. Add ravioli to broth and cook according to package instructions.
Meanwhile, rinse mushrooms, cut off stem ends and slice. Heat butter and cook mushrooms until golden brown on both sides. Season with salt and pepper.
Place mushrooms in deep bowls. Remove ravioli with a slotted spoon from broth and add to bowls. Fill with a little hot broth and serve garnished with garlic chives.