Mushroom Ravioli with Chicken Sausage
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)
9 ounce
Italian Chicken Sausage Mix
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 or sausage 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 or sausage 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.
Add sausage to pan along with kale mixture.
• Divide pasta between bowls. Sprinkle with Parmesan and serve.
Serve chicken atop pasta.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The brown butter and crème fraîche sauce was rich and creamy, though some found it needed more depth; the chicken sausage was frequently called too salty and overpowering for the delicate ravioli.
- Ease of prep: The dish came together relatively quickly and was straightforward to prepare.
- Suggestions: Use less sausage or skip it if you prefer the mushroom ravioli to shine; add more crème fraîche and extra walnuts for a richer, more generous sauce. One reviewer swapped in spinach for the kale and was happy with the result.
- Portions: Several reviewers felt there wasn't enough sauce to coat all the ravioli — reserve extra pasta water and add it gradually to stretch the sauce further 🍲.
Reviews from our home cooks
I didn't think I would like this since I forgot to thaw the chicken and I don't like a strong mushroom flavor. I was so wrong! This is now one of my favorites. I wish I had ordered 2! Will order it every time!
Was extremely pleasantly surprised. I may have switched out the kale for spinach if I had the choice but other than that this was a really good meal.
Chicken sausage had great taste and was paired perfectly with the raviolis
Tasty maybe a bit less kale. Or dried cherries would be good with it
I didn't enjoy the flavor combination with the nuts added to this dish as much as I would have with chicken or something like that.
Really good but I don't think I'm the biggest fan of mushroom ravioli. Liked it though
The chicken sausage kind of overpowered the dish...thinking regular chicken maybe a better option
It was too rich for my taste, I shouldn't have added the chicken sausage.
All the ingredients individually were great but the final flavor was odd. Not sure what happened.
This one wasn't bad, but it wasn't great. It needed a sauce.
