Hello Fresh: Mushroom Ravioli with Kale & Walnuts

Ingredients

• Shallots

  Raw

  1 shallot (medium) or 43g

• Kale

  Raw

  ½ cup, chopped or 34g

• Garlic

  Raw

  1 clove or 3g

• Mushroom Ravioli

  Safeway

  9 oz or 255g

• Walnuts

  Nuts, english

  ½ oz (14 halves) or 14g

• Creme Fraiche

  Trader Joe's

  2 tbsp or 30g

• Parmesan cheese

  Shredded

  3 tbsp or 15g

• Vegetable Liquid Stock Concentrate

  Custom Culinary

  1 tsp. or 6g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Butter

  Unsalted

  2 tbsp or 28g

• Smoked chicken and beef sausage

  9 oz or 255g

Directions

1. Prep: 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. Thinly slice leaves. Peel and mints or great 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 or sausage and cook, stirring occasionally, until browned and cooked through. 4 to 6 minutes. Turn off heat; transfer to plate. Wipe out Pan.
2. Cook Kale mixture: Heat a large drizzle of Olive oil in a large Pan over medium high heat. Add shallot and cook until slightly softened, 1 to 2 minutes. Add kale and season with salt and pepper. Cook, stirring, until tender, 5 to 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 fragment. 30 seconds more. Turn off heat. Remove from Pan: set aside. Use Pan used for chicken or Sausage here
3. Cook Pasta: Once water is boiling, gently add ravioli to pot, that reduced heat to low. Cook, during occasionally, until tender and floating to the top. 3 to 4 minutes. Reserve 1/2 cup pasta cooking water then drain
4. Brown Butter & toast nuts: While ravioli cook, melt 2 tablespoons butter and a Pan used for kale over medium heat. Once butter has melted, add walnuts. Cook, stirring, until walnut smell toasty and butter is foamy and flecked with Amber Brown bits. 2 to 3 minutes
5. Toss Pasta: Add kale mixture to Pan with walnuts. Stir in stock concentrate, creame fraiche and 1/4 cup reserved pasta cooking water. Bring to a simmer, then stir in ravioli. Cook, stirring, until ravioli are thoroughly coated in sauce, 1 to 2 minutes. (Add more pasta cooking water a splash at a time if needed.) Season with salt and pepper. Turn off heat. Add sausage to Pan along with kale mixture.
6. Serve: Divide possible between bowls. Sprinkle with parmesan and serve. Serve chicken a top pasta.

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