Mushroom Ravioli with Kale & Walnuts

🥘 Ingredients

• black pepper
  to taste
• butter
  2 tbsp
• crème fraîche
  ¼ cup
• garlic (minced)
  2 cloves
• kale (thinly sliced)
  1½ cups
• mushroom ravioli
  8 oz
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• salt
  to taste
• shallot (thinly sliced)
  1 unit
• veggie stock concentrate
  1 unit
• walnuts
  ¼ cup
• water
  1 tbsp

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Prepare shallot . Remove and discard any large stems from kale . Prepare garlic .

   shallot: 1 unit (thinly sliced), kale: 1½ cups (thinly sliced), garlic: 2 cloves (minced)
2. 

   2

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shallot and cook until slightly softened ⏱️ 1 minute . Add kale and season with salt and black pepper . Cook, stirring, until tender ⏱️ 5 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: 2 tbsp, salt: to taste, black pepper: to taste, water: 1 tbsp
3. 

   3

   Once water is boiling, gently add mushroom ravioli to pot, then reduce heat to low. Cook, stirring occasionally, until tender and floating to the top ⏱️ 3 minutes . Reserve ½ cup pasta cooking water, then drain.

   mushroom ravioli: 8 oz
4. 

   4

   While ravioli cook, melt 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 minutes .

   butter: 2 tbsp, walnuts: ¼ cup
5. 

   5

   Add kale mixture to pan with walnuts. Stir in veggie stock concentrate , crème fraîche , and ¼ cup reserved pasta cooking water. Bring to a simmer, then stir in ravioli. Cook, stirring, until ravioli are thoroughly coated in sauce ⏱️ 1 minute . (Add more pasta cooking water a splash at a time if needed.) Season with salt and pepper. Turn off heat.

   veggie stock concentrate: 1 unit, crème fraîche: ¼ cup
6. 

   6

   Divide pasta between bowls. Sprinkle with parmesan cheese and serve.

   parmesan cheese: ½ cup