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!