Creamy Cheese Ravioli with Shiitake Mushroom, Kale

A hearty and healthier creamy pasta dish with shiitake mushrooms and kale. Plus storage tips and food hacks for the ingredients used in this recipe. Pairs well with a SIP certified Pinot Noir. 
A Jerry James Stone Recipe


Main Course, Vegetarian


  • 6 tablespoons butter, divided
  • ½ cup panko bread crumbs
  • ½ pound shiitake mushrooms
  • 2 cups chopped kale
  • 3 cloves minced garlic
  • ½ teaspoon fresh thyme
  • ½ cup mushroom broth
  • ½ cup cream
  • 1 cup shredded Parmesan cheese
  • ½ pound cheese ravioli, cooked per instructions
  • 1 tablespoon chopped parsley
Jump to instructions
Yields 4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • Melt 1 tablespoon butter in a small fry pan over a medium heat. Add ½ cup panko breadcrumbs and saute until the breadcrumbs are browned. Careful not to burn.
  • Melt 1 tablespoon butter in a medium saute pan over a medium heat.
  • Add ½ pound of prepared shiitake mushrooms to the pan and saute them for about 5 minutes. Careful not to burn and reduce heat as needed.
  • Add 2 cups chopped kale and saute for about 2 minutes, just until the kale is wilted. Set aside mushrooms and kale.
  • Melt remaining 4 tablespoons of butter over a medium low heat in the same pan used for the mushrooms and kale.
  • Add 3 cloves minced garlic and saute for 1 minute until fragrant. Add ½ teaspoon of thyme and saute another minute.
  • Carefully add ½ cup mushroom broth to the butter mixture. Add ½ cup cream, such as whipping cream. Bring mixture to a low simmer and turn off the heat.
  • Add 1 cup Parmesan and whisk until the cheese has fully melted and incorporated into the cream.
  • Transfer the mushroom mixture to the cream sauce along with ½ pound of cooked raviolis. Mix until all ingredients are covered in the mushroom cream sauce.
  • Top with ½ cup toasted breadcrumbs and 1 tablespoon of chopped parsley and serve.
  • Enjoy!

Storage Tips:

Storage Tips Icon

How to Store Mushrooms

Place mushrooms in a brown bag, close it, and place mushrooms at the back of the fridge where it is colder. The bag will keep them dry and fresher longer. They will keep up to 14 days this way.

How to Store Herbs

Many herbs should be stored just like cut flowers, with their stems in a little water, and kept in the refrigerator. The more tender herbs might need a bag over the top to protect their leaves. Stored this way, herbs can stay fresh for weeks.

Jerry’s Hacks:

Jerry's Hacks Beard Icon

How to Clean Mushrooms

Yes, you can wash mushrooms. No, they won’t absorb the water or get mushy. Wash them in 4 parts water and 1 part white vinegar, soak for 10 minutes. Strain, and gently dry them in a paper towel lined salad spinner. Store once completely dry.

Peel Garlic Fast

Break apart a garlic bulb and add the cloves to a pint-sized mason jar. Seal the jar and shake it such that Taylor Swift would be proud. The peels will break away from the cloves in just seconds.