Mushroom Ravioli

Name: Mushroom Ravioli with Chicken in a Brown Butter Crème Fraîche Sauce
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit Shallot; 4 oz Kale; 1 clove Garlic; 1/2 oz Walnuts; 1 Egg; 2 tbsp Crème Fraîche; 3 tbsp Parmesan Cheese; 1 tbsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper; 9 oz Mushroom; 10 oz Chicken Breast; 1 tsp Cooking Oil

with Chicken in a Brown Butter Crème Fraîche Sauce

By Recipe0 System

We love pasta in all its forms, but there’s something extra-special about ravioli—especially when it’s stuffed with earthy mushrooms. Here, we toss the tender pasta pillows with garlicky kale and toasted walnuts. It’s all served in a heavenly sauce of silky crème fraîche and rich brown butter, then sprinkled with Parmesan to bring home all those creamy, nutty notes. It’s pasta-tively delicious!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Shallot
4 oz Kale
1 clove Garlic
1/2 oz Walnuts
1 Egg
2 tbsp Crème Fraîche
3 tbsp Parmesan Cheese
1 tbsp Olive Oil
2 tbsp Butter
Salt
Black Pepper
9 oz Mushroom
10 oz Chicken Breast
1 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

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.

Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
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 of water to help soften kale.

Stir in garlic and another drizzle of olive oil. Cook until fragrant, 30 seconds more.

Turn off heat. Remove from pan; set aside.

Use pan used for chicken here.
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

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 minutes.
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 sauce, 1-2 minutes. (Add more pasta cooking water a splash at a time if needed.) Season with salt and pepper. Turn off heat.
6

Divide pasta between bowls. Sprinkle with Parmesan and serve.

Thinly slice chicken and serve atop pasta.

Chicken is fully cooked when internal temperature reaches 165º.

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