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

There’s something undeniably comforting about a bowl of ravioli, especially when it’s stuffed with earthy mushrooms and dressed in a rich, nutty sauce. This recipe combines tender mushroom ravioli with sautéed kale and toasted walnuts, all brought together with a silky brown butter crème fraîche sauce. A final sprinkle of Parmesan adds the perfect savory finish.

Ready in just 25 minutes, this dish is ideal for a quick weeknight dinner that feels special. The combination of creamy, nutty and garlicky flavors will have everyone coming back for seconds. Plus, it’s a great way to enjoy a satisfying vegetarian meal without spending hours in the kitchen.

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Ingredients

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 Mushroom Stock ConcentrateView 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

Instructions

1. Bring a large pot of salted water to a boil. Add the mushroom ravioli and cook according to package directions until tender. Drain and set aside.
2. While the ravioli cooks, toast the walnuts in a dry skillet over medium heat until fragrant, about 2-3 minutes. Remove and set aside.
3. In the same skillet, melt 1 tablespoon butter over medium heat. 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.
5. Push the kale to one side of the skillet. Add the remaining 1 tablespoon butter and let it melt, then continue cooking until it turns golden brown and smells nutty, about 1-2 minutes. Stir in the crème fraîche and mushroom stock concentrate until smooth.
6. Add the cooked ravioli to the skillet and toss gently to coat with the sauce. Fold in the toasted walnuts and half the Parmesan cheese.
7. Serve the ravioli in bowls, topped with the remaining Parmesan cheese and a sprinkle of black pepper.

Recipe Tips

FAQ

Can I use a different type of ravioli?

Yes, any filled pasta like cheese or spinach ravioli would work well in this recipe.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prep the kale and shallot in advance. Cook just before serving.

Is there a substitute for crème fraîche?

You can use sour cream or heavy cream mixed with a little lemon juice as a substitute.