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 bathed in a rich, nutty sauce. This recipe takes tender mushroom ravioli and pairs it with garlicky sautéed kale and toasted walnuts for a satisfying crunch. The star of the show is a silky brown butter crème fraîche sauce that brings everything together with its creamy, nutty flavor.

Ready in just 20 minutes, this dish is perfect for a weeknight dinner that feels special without requiring hours in the kitchen. A sprinkle of Parmesan cheese adds the final touch, making every bite irresistibly delicious. Whether you’re a pasta lover or just looking for a quick and flavorful meal, this ravioli dish is sure to hit the spot.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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, 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 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. Remove the kale mixture from the pan and set aside.
3. Once the water is boiling, gently add the ravioli to the pot, then 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 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 1/4 cup of the reserved pasta cooking water. Bring to a simmer, then add the 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, then turn off the heat.
6. Divide the pasta between bowls. Sprinkle with Parmesan cheese and serve.

Recipe Tips

FAQ

Can I use a different type of ravioli?

Yes, you can substitute with cheese or spinach ravioli, but the cooking time may vary slightly.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prep the kale and shallot in advance. Reheat gently with a splash of water or broth.

What can I use instead of crème fraîche?

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