Mushroom Ravioli with Kale & Walnuts

🥘 Ingredients

• butter
  4 tbsp
• creme fraiche
  4 tbsp
• garlic
  2 clove
• kale
  4 oz
• mushroom ravioli
  18 oz
• olive oil
  1 tbsp
• parmesan cheese
  1/2 c
• pepper
• salt
• shallot
  2 unit
• veggie stock concentrate
  2 unit
• walnuts
  1 oz

🍳 Cookware

• large pot
• large pan
• strainer

1. 

   1

   Step 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 half the kale (all for 4 servings); thinly slice leaves. Peel and mince or grate garlic .

   shallot: 2 unit, kale: 4 oz, garlic: 2 clove
2. 

   2

   Step 2: Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shallot and cook until slightly softened, ⏱️ 2 minutes . Add kale and season with salt and pepper . Cook, stirring, until tender, ⏱️ 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 . Turn off heat. Remove from pan; set aside.

   olive oil: 1 tbsp, salt, pepper
3. 

   3

   Step 3: Once water is boiling, gently add mushroom ravioli to the pot and reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, ⏱️ 4 minutes . Reserve 1/2 cup pasta cooking water, then drain the ravioli in a strainer .

   mushroom ravioli: 18 oz
4. 

   4

   Step 4: While the ravioli cook, melt 2 TBSP butter (4 TBSP for 4 servings) in the pan used for the 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, ⏱️ 3 minutes .

   butter: 4 tbsp, walnuts: 1 oz
5. 

   5

   Step 5: Add the kale mixture to the pan with the walnuts. Stir in veggie stock concentrate , creme fraiche , and 1/4 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 the sauce, ⏱️ 2 minutes . Add more pasta cooking water a splash at a time if needed. Season with salt and pepper. Turn off heat.

   veggie stock concentrate: 2 unit, creme fraiche: 4 tbsp
6. 

   6

   Step 6: Divide pasta between bowls. Sprinkle with parmesan cheese and serve.

   parmesan cheese: 1/2 c