Servings: 4

2 shallots 2 shallots
4 oz kale 4 oz kale
2 cloves garlic 2 cloves garlic
18 oz bag mushroom ravioli 18 oz bag mushroom ravioli
Save 1/2 cup pasta water Save ½ cup pasta water
1 oz walnuts 1 oz walnuts
2 cubes or tsps of vegetable stock bullion 2 cubes or tsps of vegetable stock bullion
1/2 cup Greek yogurt or sour cream ½ cup Greek yogurt or sour cream
salt salt
pepper pepper
olive oil olive oil
4 tbsp butter 4 tbsp butter
Parmesan cheese (for garnish) Parmesan cheese (for garnish)

Bring a large pot of salted water to a boil, wash and dry produce
Halve, peel, and thinly slice shallot, slice kale thinly, peel and mice garlic, chop walnuts.
Boil ravioli according to directions on package, reserve ½ cup of pasta water before draining and add vegetable stock to pasta water.
Heat some oil in pot 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, about 5 to 7 minutes. You may need a splash of water to help soften kale.
Add garlic and some more oil. Cook until fragrant, about 30 seconds. Turn off heat and remove from pan, set aside.
Melt 4 tbsp butter in pan 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, about 2 to 3 minutes.
Return kale mixture to pan. Stir in stock and pasta water mixture and greek yogurt. Bring to a simmer and stir in ravioli. Cook, stirring until ravioli are thoroughly coated in sauce (1 to 2 minutes). Season with salt and pepper. Turn off heat and serve with Parmesan cheese.