Brown Butter Shrimp and Mushroom Ravioli with Kale and Walnuts

Indulge in a restaurant-quality pasta dish that comes together in just 20 minutes. Plump shrimp and tender mushroom ravioli are tossed with sautéed kale and crunchy walnuts, all enveloped in a luscious brown butter crème fraîche sauce. A sprinkle of Parmesan adds the perfect finishing touch.

This recipe is perfect for busy weeknights when you crave something comforting yet elegant. The combination of earthy mushrooms, nutty brown butter and fresh kale creates a harmonious balance of flavors and textures that will impress your family or guests.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

9 ounce Mushroom RavioliView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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; 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 remove the kale mixture from the pan; 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 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. Return the kale mixture to the pan with the walnuts. Stir in the stock concentrate, crème fraîche and ¼ cup of the reserved pasta cooking water. Bring to a simmer, then add the cooked 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 cheese and serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking. Adjust cooking time as needed.

What can I substitute for crème fraîche?

You can use sour cream or heavy cream mixed with a little lemon juice for a similar tangy richness.

Can I make this dish vegetarian?

Absolutely! Omit the shrimp and add more mushrooms or another vegetable like roasted bell peppers.