Mushroom Ravioli with Kale and Walnuts in Brown Butter Cream Sauce

There’s something truly comforting about a bowl of ravioli, especially when it’s stuffed with earthy mushrooms and bathed in a luxurious sauce. This recipe takes tender mushroom ravioli and pairs it with sautéed kale, crunchy toasted walnuts and a silky brown butter cream sauce made with crème fraîche. A sprinkle of Parmesan ties all the nutty, creamy flavors together.

Best of all, this dish comes together in just 25 minutes, making it perfect for a quick yet satisfying weeknight dinner. The combination of textures-from the tender pasta to the crisp walnuts and hearty kale-will have you coming back for seconds.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

ounce KaleView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

9 ounce Mushroom RavioliView 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. Add the mushroom ravioli and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While the ravioli cooks, heat a large skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant, about 2-3 minutes. Transfer to a small bowl and set aside.
3. In the same skillet, add the olive oil and 1 tablespoon of the butter. Once melted, add the shallot and cook until softened, about 2 minutes. Add the garlic and cook for 30 seconds more.
4. Add the kale to the skillet and cook, stirring, until wilted, about 3-4 minutes. Season with a pinch of salt and pepper. Transfer the kale mixture to a plate.
5. Reduce the heat to medium-low. Add the remaining 1 tablespoon butter to the skillet and let it melt, swirling occasionally, until it turns a light golden brown and smells nutty, about 1-2 minutes. Be careful not to burn.
6. Remove the skillet from the heat. Stir in the crème fraîche and veggie stock concentrate until smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
7. Add the cooked ravioli, kale mixture and toasted walnuts to the skillet. Toss gently to coat everything in the sauce. Season with salt and pepper to taste.
8. Divide among plates and top with grated Parmesan cheese. Serve immediately.

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.

Can I make this dish dairy-free?

You can substitute the butter with a dairy-free alternative, use a plant-based crème fraîche or coconut cream and omit the Parmesan or use a vegan substitute.

How do I store leftovers?

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