Mushroom Ravioli with Kale & Walnuts

Name: Mushroom Ravioli with Kale & Walnuts in a Brown Butter Crème Fraîche Sauce
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Shallot; 4 ounce Kale; 1 clove Garlic; ½ ounce Walnuts; 1 unit Mushroom Stock Concentrate; 2 tablespoon Crème Fraîche; ¼ cup Parmesan Cheese; 1 tablespoon Olive Oil; 2 tablespoon Butter; Salt; Pepper; 9 ounce Mushroom Ravioli

in a Brown Butter Crème Fraîche Sauce

Recipe Development TeamPublished on June 30, 2020

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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. Pasta-tively delicious

Tags:

Quick

•Veggie

•Calorie Smart

Allergens:

Tree Nuts

•Milk

•Eggs

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Shallot

4 ounce

Kale

1 clove

Garlic

½ ounce

Walnuts

(Contains: Tree Nuts)

1 unit

Mushroom Stock Concentrate

2 tablespoon

Crème Fraîche

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

9 ounce

Mushroom Ravioli

(Contains: Milk, Eggs, Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2552 kJ

Calories610 kcal

Fat39 g

Saturated Fat19 g

Carbohydrate47 g

Sugar6 g

Dietary Fiber5 g

Protein20 g

Cholesterol100 mg

Sodium1020 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Large Pan

•Strainer

Instructions

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Halve, peel, and thinly slice shallot. Remove and discard any large stems from kale. Peel and mince or grate garlic.

• 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 half the kale and season with salt and pepper. Cook, stirring, until tender, 5-7 minutes. • Stir in garlic and another drizzle of olive oil. Cook until fragrant, 30 seconds more. Turn off heat. Remove from pan; set aside. • 4 SERVINGS: Use all the kale. • TIP: If needed, add a splash of water to help soften kale.

• Once water is boiling, gently add ravioli to pot. Reduce heat to low; cook until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain.

• While ravioli cooks, melt 2 TBSP butter 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. • 4 SERVINGS: Use 4 TBSP butter.

• Add kale mixture to same pan. • Stir in stock concentrate, crème fraîche, and ¼ cup reserved pasta cooking water. • Bring to a simmer, then stir in ravioli. Cook, stirring, until ravioli is 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. • 4 SERVINGS: Use 1/3 cup reserved pasta cooking water.