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Mushroom Ravioli with Kale & Walnuts

in a Brown Butter Crème Fraîche Sauce

Mushroom Ravioli with Kale & Walnuts

Tender ravioli with earthy mushrooms, hearty kale, and toasted walnuts, all coated in a nutty brown butter crème fraîche sauce for a rich, elegant pasta dish.

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Ingredients

For 2 servings

  • 2 tablespoon Crème Fraîche
  • 1 clove Garlic
  • 4 ounce Kale
  • 9 ounce Mushroom Ravioli
  • 3 tablespoon Parmesan Cheese
  • 1 unit Shallot
  • 1 unit Veggie Stock Concentrate
  • ½ ounce Walnuts

Additional Ingredients

  • Butter
  • Olive Oil
  • Pepper
  • Salt
Mushroom Ravioli with Kale & Walnuts
DifficultyEasy
Prep Time5m
Total Time20m
Calories640
Protein19g
Carbs51g
Fat42g
Tags:
VeggieCalorie SmartFiber SmartLow SugarQuickEasy Prep
⚠️Allergens:
🥚Eggs🥛Milk🌾Wheat

Swaps and substitutions

For a dairy-free version, swap the crème fraîche and Parmesan for plant-based alternatives and add a little pasta water or olive oil for body. To avoid nuts, leave out the walnuts or replace them with toasted pumpkin seeds for crunch.

What to serve with it

Serve with a crisp green salad dressed simply with lemon and olive oil to balance the rich sauce. Warm crusty bread or garlic bread works well for soaking up any extra sauce, and a light white wine suits it too.

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