Dress up ravioli with a quick cream sauce and gorgeous greens, plus toasted nuts for crunch. Mushrooms and kale aren’t such a hard sell when they come in a creamy pasta.
Allergen Note: Contains milk, tree nuts, wheat.
Bring a pot of salted water to a boil. Add the ravioli and cook until tender, 5 minutes or according to package directions. Drain the ravioli.
Meanwhile, roughly chop 2 cloves garlic. Wash the kale, remove the ribs, and cut or tear the leaves into pieces. Cut the lemon into wedges for serving.
In a large frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the chopped garlic and stir until fragrant, 2 minutes. Add the kale leaves, sprinkle with salt, and cook until wilted slightly, 5 minutes. Turn down the heat, add half of the cream, and simmer until the sauce has thickened, 3 minutes longer.
Add the ravioli to the sauce, stirring gently to coat. Scoop the ravioli and greens into bowls, drizzle with the remaining cream sauce, and sprinkle with the walnuts. Grind with pepper and serve warm, with the lemon wedges for squeezing.