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 with sautéed kale, crunchy toasted walnuts and a luxurious sauce made from brown butter and crème fraîche. A sprinkle of Parmesan ties all the creamy, nutty flavors together beautifully.

Ready in just 20 minutes, this dish is perfect for a weeknight dinner that feels special. The combination of textures and flavors-silky sauce, tender ravioli, hearty greens and crunchy nuts-will have everyone asking for seconds.

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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

9 ounce Mushroom RavioliView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry the produce. Halve, peel and thinly slice the shallot. Remove and discard any large stems from the kale (use all the kale for 4 servings), 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, season with salt and pepper and 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. Remove from heat 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 of the pasta cooking water, then drain the ravioli.
4. While the ravioli cook, melt 2 tablespoons of butter (4 tablespoons for 4 servings) in the same pan used for the kale over medium heat. Add the walnuts and cook, stirring, until they smell toasty and the butter is foamy with amber brown bits, 2-3 minutes.
5. Add the kale mixture back to the pan with the walnuts. Stir in the stock concentrate, crème fraîche and ¼ cup of the reserved pasta cooking water (⅓ cup for 4 servings). Bring to a simmer, then add the ravioli and 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. Remove from 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?

Yes, you can substitute any filled pasta, such as cheese or spinach ravioli, but the mushroom flavor pairs especially well with the brown butter and kale.

How do I prevent the kale from becoming bitter?

Be sure to remove the tough stems and cook the kale until tender. Adding a splash of water while cooking helps soften it and reduces bitterness.

Can I make this dish vegetarian or vegan?

This recipe is vegetarian as written. For a vegan version, use vegan ravioli, substitute the butter with a plant-based alternative, replace crème fraîche with a vegan sour cream and use nutritional yeast instead of Parmesan.