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 and tossed in a luxurious sauce. This recipe takes it to the next level with garlicky kale, toasted walnuts and a silky brown butter crème fraîche sauce that ties everything together. It’s a quick, satisfying meal that feels special enough for a dinner party but simple enough for a weeknight.

The nutty brown butter complements the creamy crème fraîche, while the kale adds a touch of bitterness that balances the richness. Toasted walnuts provide a delightful crunch and a sprinkle of Parmesan brings all the savory notes home. Ready in about 25 minutes, this dish is proof that gourmet flavors don’t require hours in the kitchen.

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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

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 (use half the kale for 2 servings, all for 4); 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. Remove from 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 (4 tablespoons for 4 servings) 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 and flecked with amber brown bits, 2-3 minutes.
5. Add the reserved kale mixture 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 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 the heat.
6. Divide the pasta between bowls. Sprinkle with Parmesan cheese and serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, frozen ravioli works well. Follow the package instructions for cooking time and be sure to reserve some pasta water before draining.

What can I substitute for crème fraîche?

You can use sour cream or heavy cream mixed with a teaspoon of lemon juice as a substitute. The sauce may be slightly less rich but still delicious.

How do I toast walnuts without burning them?

Toast walnuts in a dry pan over medium heat, stirring frequently, until fragrant and lightly browned, about 2-3 minutes. Remove them from the pan immediately to prevent burning.