Mushroom Ravioli with Chicken
in a Brown Butter Crème Fraîche Sauce
- Tree Nuts
- Milk
- Eggs
- Wheat
We love pasta in all its forms, but there’s something extra-special about ravioli—especially when it’s stuffed with earthy mushrooms. Here, we toss the tender pasta pillows with garlicky kale and toasted walnuts. It’s all served in a heavenly sauce of silky crème fraîche and rich brown butter, then sprinkled with Parmesan to bring home all those creamy, nutty notes. It’s pasta-tively delicious!
Ingredients
1 unit
Shallot
4 ounce
Kale
1 clove
Garlic
½ ounce
Walnuts
(Contains: Tree Nuts)
1 unit
Veggie Stock Concentrate
2 tablespoon
Crème Fraîche
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
9 ounce
Mushroom Ravioli
(Contains: Eggs, Milk, Wheat)
10 ounce
Chicken Breast Strips
Not included in your delivery
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
Pat chicken dry with paper towels and 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.
• 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.
• 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.
• 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.
• Add kale mixture to pan with walnuts. • Stir in stock concentrate, crème fraîche, and ¼ cup reserved pasta cooking water (1⁄3 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.
• Divide pasta between bowls. Sprinkle with Parmesan and serve.
Thinly slice chicken and serve atop pasta.
Chicken is fully cooked when internal temperature reaches 165º.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, unique taste; some found it mild and wanted more seasoning.
- Ease of prep: Most found it simple to make, though a few noted it took longer than expected.
- Suggestions: Consider adding extra crème fraîche for a creamier sauce. Toasting the walnuts enhances flavor 🍲.
- Portions: Adding chicken made the dish more filling and satisfying for some diners.
- Texture: A few mentioned the ravioli could use more filling for better texture and taste.
Reviews from our home cooks
Tastes great especially with chicken. The downside is the ravioli has hardly any filling which was disappointing.
This was yet another Great dish that was Easy to make. Hubby and I loved it.
I think the chicken made a huge difference with how filling it felt.
Really, really good. Ravioli had a taste like nothing I've ever had. Excellent.
This is insanely great, I didn't even mind the kale! Please keep in rotation, thrilled to see it coming back in November!
Loved this combination of food, I wish I had ordered a double portion! DELICIOUS!
It actually took me an hour to make it, not 25 minutes.
Great! We just messed up the sauce but would eat again
There wasn't as much flavor in this dish as we'd hoped.
I deeply dislike kale. Would have liked the option to choose a different vegetable.
