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

There’s something truly special about ravioli, especially when it’s filled with earthy mushrooms. In this dish, tender pasta pillows are paired with garlicky kale and toasted walnuts, all enveloped in a heavenly sauce of silky crème fraîche and rich brown butter. A sprinkle of Parmesan brings home all those creamy, nutty notes.

This recipe comes together in just 20 minutes, making it perfect for a quick and satisfying weeknight dinner. The combination of textures and flavors-from the tender ravioli to the crunchy walnuts and the velvety sauce-is simply 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

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. Wash and dry produce. Halve, peel and thinly slice shallot. Remove and discard any large stems from half the kale (all for 4 servings); thinly slice leaves. Peel and mince or grate garlic.
2. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shallot and cook until slightly softened, 1-2 minutes. Add kale and season with salt and pepper. Cook, stirring, until tender, 5-7 minutes. TIP: If needed, add a splash of water to help soften kale. Stir in garlic and another drizzle of olive oil. Cook until fragrant, 30 seconds more. Turn off heat. Remove from pan; set aside.
3. Once water is boiling, gently add ravioli to pot, then reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain.
4. While ravioli cook, melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for kale over medium heat. Once butter has melted, add walnuts. Cook, stirring, until walnuts smell toasty and butter is foamy and flecked with amber brown bits, 2-3 minutes.
5. Add kale mixture to pan with walnuts. Stir in stock concentrate, crème fraîche and ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings). Bring to a simmer, then stir in ravioli. Cook, stirring, until 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 pasta between bowls. Sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of ravioli?

Yes, any filled ravioli works well. Cheese or spinach ravioli are great alternatives.

What can I substitute for crème fraîche?

Sour cream or heavy cream mixed with a little lemon juice can be used as a substitute.

Is this recipe vegetarian?

Yes, it is vegetarian. For a vegan version, use dairy-free ravioli, plant-based butter and omit the Parmesan or use a vegan alternative.