Mushroom Ravioli with Chicken Sausage in Brown Butter Crème Fraîche Sauce

There’s something magical about ravioli, especially when it’s stuffed with earthy mushrooms. This dish takes tender mushroom ravioli and pairs it with savory Italian chicken sausage, garlicky kale and crunchy toasted walnuts. The star of the show is the sauce: a luscious blend of brown butter and crème fraîche that coats every bite in creamy, nutty goodness.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. A sprinkle of Parmesan cheese ties it all together, making this a pasta dish you’ll come back to again and again.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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. 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. Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, 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. (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 sausage 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. Stir sausage into sauce along with ravioli.
6. Divide pasta between bowls. Sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any Italian-style sausage (pork, turkey or plant-based) will work. Just adjust cooking time as needed.

What can I substitute for crème fraîche?

Sour cream or heavy cream mixed with a teaspoon of lemon juice can be used, though the flavor will be slightly different.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the kale and shallot in advance. Cooked leftovers keep in the fridge for up to 2 days.