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Mushroom Ravioli with Kale & Walnuts
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Mushroom Ravioli with Kale & Walnuts

Mushroom Ravioli with Kale & Walnuts

in a Brown Butter Crème Fraîche Sauce

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!

Tags:
Veggie
Easy Prep
Calorie Smart
Allergens:
Tree Nuts
Milk
Eggs
Wheat

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

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Calories620 kcal
Fat39 g
Saturated Fat19 g
Carbohydrate53 g
Sugar6 g
Dietary Fiber5 g
Protein18 g
Cholesterol90 mg
Sodium1010 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

Prep
1

• 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.

Cook Kale Mixture
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 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.

Cook Pasta
3

• 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.

Brown Butter & Toast Nuts
4

• 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.

Toss Pasta
5

• 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.

Serve
6

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

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