Mushroom Ravioli with Kale & Walnuts in a Brown Bu

Steps

1. 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.

2. 2

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shallot and cook until slightly softened, 1-2 minutes. Add kale and season with salt and pepper. Cook, stirring, until tender, 5-7 minutes. TIP: If needed, add a splash

3. 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.

4. 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 minut

5. 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 sa

6. 6

   Divide pasta between bowls. Sprinkle with Parmesan and serve.