Mushroom Ravioli with Kale & Walnuts
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)
¼ cup
Parmesan Cheese
(Contains: Milk)
9 ounce
Mushroom Ravioli
(Contains: Eggs, Milk, Wheat)
Not included in your delivery
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The brown butter and crème fraîche sauce is rich and nutty, and the toasted walnuts add a satisfying crunch; some found the overall dish mild and suggest adding a squeeze of lemon juice or extra garlic to brighten the flavors.
- Ease of prep: Quick and straightforward to put together, though browning the butter requires close attention — keep the heat at medium and watch for amber flecks to avoid burning.
- Suggestions: Use all the kale rather than half, as it cooks down significantly and adds more balance to the dish. Add a protein like chicken sausage or bacon (cooking the greens in the drippings) for extra depth and a more filling meal.
- Leftovers: The dish reheats reasonably well, though the sauce can become oily the next day; a few customers enjoyed it even better the second night once the flavors had melded.
- Portions: Many customers felt the ravioli count was too low for two servings — adding an extra pack of ravioli or a side of crusty bread makes it a more satisfying meal 🍲.
- Kale: Some found the kale too tough or bitter; removing thick stems before cooking and allowing a full five to seven minutes in the pan helps it soften nicely, and a few preferred swapping in spinach for a more tender result.
Reviews from our home cooks
The mushroom ravioli themselves were delicious! I don't always enjoy a lot of mushroom, but the filling was smooth and creamy and easy to enjoy. The sauce was also very tasty, though the dish could have used maybe a little more sauce. The walnuts added a nice crunch as well.
This was so delicious! The kale was very fresh. The ravioli was generously filled, and the walnuts were the kicker! I would highly recommend this to anyone who enjoys mushrooms, ravioli, or kale
Awesome! Loved the sauce idea with the sauteed walnuts into the cream with the mushroom ravioli, delicious. Will definitely be trying a similiar homemade version of this with regular/egg noodles and mushrooms sauteed in the sauce as well
This is a favorite - love your ravioli dishes but the brown butter with sautéed kale, walnuts, garlic and shallots put this one at the top of the list!
Oh my gosh! These raviolis are delicious! The pasta is nice and thin and the mushroom inside is so flavorful. With the sauce, kale and walnuts!! Yum. Ordering again!
I really enjoy this dish and I am not a big kale fan. However, the cooking method really takes the hard bite out of the kale and the brown butter sauce is really nice paired with the ravioli.
I thought this was excellent. The freshness of the kale was impressive and did not have a bitter taste at all. The mushroom ravioli had such a rich buttery taste, that I found filling and enjoyable.
Gotta love the ingredients to this amazing pasta dish. Would of never put walnuts or kale with ravioli. This is why I'm a hello fresh subscriber & fan. Giving me a new bunch of recipes.
I would have like a bit more sauce but the brown butter with the walnuts was great. The kale was nice with the ravioli
I frequently make ravioli. Especially mushroom. I have a couple sauce recipes that are great - but this sauce really brings out the delicate mushroom flavor! My only critique is the portion size. This was the one meal in my box that just wasn't quite adequate to satiate two adults. All of the food groups were well represented in this dish, which would make a side accompaniment kind of redundant - whereas an additional 3 ravioli per plate would have likely really hit the spot!
