Mushroom Ravioli with Chicken, Kale and Brown Butter Crème Fraîche

There’s something extra-special about ravioli, especially when it’s stuffed with earthy mushrooms. In this dish, tender pasta pillows are tossed with garlicky kale, toasted walnuts and juicy chicken, 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 busy weeknights when you need a tasty, stress-free meal. The combination of textures and flavors-from the crispy walnuts to the velvety sauce-will have everyone asking for seconds.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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. Open package of chicken and drain off any excess liquid; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
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. Use pan used for chicken here.
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 (⅓ 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. Serve chicken atop pasta.

Recipe Tips

FAQ

Can I use a different type of ravioli?

Yes, any filled pasta like cheese or spinach ravioli works well. Adjust cooking time according to package directions.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and use vegetable stock concentrate. Add extra kale or mushrooms for more substance.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth to revive the sauce.