Mushroom Ravioli with Brown Butter Crème Fraîche, Kale and Walnuts

There’s something undeniably comforting about a bowl of ravioli, especially when it’s filled with earthy mushrooms. This recipe takes it to the next level by pairing the tender pasta pillows with sautéed kale, toasted walnuts and a decadent brown butter crème fraîche sauce. Every bite is a harmony of creamy, nutty and savory flavors.

Best of all, this dish comes together in just 20 minutes, making it perfect for a weeknight dinner that feels special. The brown butter adds a deep, toasty richness, while the crème fraîche brings a silky tang that balances the nutty walnuts and salty Parmesan. Get ready for a pasta experience that’s positively irresistible!

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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. Meanwhile, wash and dry all produce. Halve, peel and thinly slice the shallot. Remove and discard any large stems from the kale, then 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, about 30 seconds. Turn off heat and transfer the kale mixture to a plate; 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 of the pasta cooking water, then drain the ravioli.
4. While the ravioli cook, melt 2 tablespoons of butter in the same pan used for the kale over medium heat. Once melted, add the walnuts. Cook, stirring, until the walnuts smell toasty and the butter is foamy with amber brown bits, 2-3 minutes.
5. Add the reserved kale mixture to the pan with the walnuts. Stir in the veggie stock concentrate, crème fraîche and ¼ cup of the reserved pasta cooking water. Bring to a simmer, then add the drained ravioli. Cook, stirring, until the ravioli are thoroughly coated in the 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 cheese and serve immediately.

Recipe Tips

FAQ

Can I use a different type of ravioli?

Absolutely! While mushroom ravioli is recommended, you can substitute with cheese or spinach ravioli. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or milk to revive the sauce.

Can I make this dish vegan?

To make it vegan, use a dairy-free ravioli, substitute butter with vegan butter or olive oil, use a plant-based crème fraîche or coconut cream and omit Parmesan or use a vegan alternative.