Mushroom Ravioli with Brown Butter Crème Fraîche, Kale and Walnuts

There’s something undeniably comforting about a bowl of ravioli, especially when it’s stuffed with earthy mushrooms. This recipe takes it to the next level by tossing the tender pasta pillows with garlicky kale and toasted walnuts, all enveloped in a heavenly sauce of silky crème fraîche and rich brown butter. A final sprinkle of Parmesan brings home all those creamy, nutty notes.

Ready in just 20 minutes, this dish is perfect for a quick yet satisfying weeknight dinner. The combination of textures-from the soft ravioli to the crunchy walnuts and slightly chewy kale-makes every bite a delight. Plus, it’s a vegetarian-friendly meal that doesn’t skimp on flavor.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

9 ounce Mushroom RavioliView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Halve, peel and thinly slice the shallot. Remove and discard any large stems from half the kale (all for 4 servings); thinly slice the leaves. Peel and mince or grate the garlic.
2. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the shallot and cook until slightly softened, 1-2 minutes. Add the kale and season with salt and pepper. Cook, stirring, until tender, 5-7 minutes. If needed, add a splash of water to help soften the kale. Stir in the garlic and another drizzle of olive oil; cook until fragrant, 30 seconds more. Turn off heat, remove from pan and set aside.
3. Once the water is boiling, gently add the ravioli to the pot, then reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain.
4. While the ravioli cook, melt 2 tablespoons butter (4 tablespoons for 4 servings) in the pan used for the kale over medium heat. Once the butter has melted, add the walnuts. Cook, stirring, until the walnuts smell toasty and the butter is foamy and flecked with amber brown bits, 2-3 minutes.
5. Add the kale mixture to the pan with the walnuts. Stir in the stock concentrate, crème fraîche and ¼ cup reserved pasta cooking water (⅓ cup for 4 servings). Bring to a simmer, then stir in the ravioli. Cook, stirring, until the ravioli are thoroughly coated in sauce, 1-2 minutes. Add more pasta cooking water a splash at a time if needed. Season with salt and pepper. Turn off heat.
6. Divide the pasta between bowls. Sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of ravioli?

Yes, you can substitute with cheese or spinach ravioli, but the mushroom flavor pairs best with the brown butter and kale.

What can I use instead of crème fraîche?

Sour cream or heavy cream mixed with a splash of lemon juice can work as a substitute, though the flavor will be slightly different.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth.