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Mushroom Ravioli with Chicken & Kale

in a Brown Butter Cream Sauce with Walnuts

Mushroom Ravioli with Chicken & Kale

Tender pasta pockets with chicken and kale are tossed in a rich brown butter cream sauce and finished with toasted walnuts for a cozy, savory dinner.

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Ingredients

For 2 servings

  • 10 ounce Chicken Cutlets
  • 2 tablespoon Crème Fraîche
  • 1 clove Garlic
  • 4 ounce Kale
  • 9 ounce Mushroom Ravioli
  • ¼ cup Parmesan Cheese
  • 1 unit Shallot
  • 1 unit Veggie Stock Concentrate
  • ½ ounce Walnuts

Additional Ingredients

  • 2 tablespoon Butter
  • 1 teaspoon Cooking Oil
  • 1 tablespoon Olive Oil
  • Pepper
  • Salt
Mushroom Ravioli with Chicken & Kale
American
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories810
Protein49g
Carbs53g
Fat45g
Tags:
Protein SmartFiber SmartLow SugarMass Gain FriendlyEasy Prep
⚠️Allergens:
🥚Eggs🥛Milk🌾Wheat

Swaps and substitutions

For a vegetarian version, leave out the chicken and add extra ravioli or sautéed mushrooms if desired. To avoid dairy or nuts, skip the crème fraîche, Parmesan, and walnuts, then finish with a little extra stock for richness.

What to serve with it

Serve with a crisp green salad or simple roasted broccoli to balance the rich sauce. Warm crusty bread also works well for soaking up any extra creaminess, especially if you want a more filling plate.

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