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Mushroom Ravioli with Kale & Walnuts

Mushroom Ravioli with Kale & Walnuts

in a Brown Butter Crème Fraîche Sauce

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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:Calorie SmartQuickVeggie
Allergens:Tree NutsMilkEggsWheat

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

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Shallot

4 ounce

Kale

1 clove

Garlic

½ ounce

Walnuts

(ContainsTree Nuts)

1 unit

Mushroom Stock Concentrate

2 tablespoon

Crème Fraîche

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

9 ounce

Mushroom Ravioli

(ContainsMilk, Eggs, Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• Divide pasta between bowls. Sprinkle with Parmesan and serve.