Mushroom Ravioli with Bacon, Kale and Brown Butter Crème Fraîche Sauce

There’s something undeniably comforting about a bowl of ravioli, especially when it’s stuffed with earthy mushrooms and tossed in a luscious sauce. This recipe takes it to the next level with crispy bacon, tender kale and toasted walnuts for crunch. The star is a silky crème fraîche sauce enriched with nutty brown butter-a combination that’s simply irresistible.

Best of all, this dish comes together in just 20 minutes, making it perfect for busy weeknights. Each bite is packed with flavor and texture, from the tender pasta pillows to the savory bacon and the slight bitterness of kale. Finish with a shower of Parmesan cheese for a touch of saltiness and umami. It’s a restaurant-quality meal you can easily make at home.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, prepare the ingredients: halve, peel and thinly slice the shallot. Remove and discard large stems from the kale, then thinly slice the leaves. Peel and mince or grate the garlic.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the shallot and cook until slightly softened, about 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 the kale soften. Stir in the garlic and another drizzle of olive oil; cook until fragrant, about 30 seconds. Remove the kale mixture from the pan and set aside.
3. Once the water is boiling, gently add the ravioli and reduce the heat to low. Cook, stirring occasionally, until the ravioli are tender and float to the top, 3-4 minutes. Reserve 1/2 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. Add the walnuts and cook, stirring, until they 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 1/4 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. If the sauce is too thick, add more pasta cooking water a splash at a time. Season with salt and pepper to taste.
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. Cook according to package directions, usually a few minutes longer than fresh.

How do I make this dish vegetarian?

Simply omit the bacon or use a vegetarian bacon substitute. The rest of the ingredients are already vegetarian-friendly.

Can I prepare this recipe ahead of time?

This dish is best served fresh, but you can prep the kale and shallots in advance. Cook and assemble just before serving.