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 (all for 4 servings); thinly slice leaves. Peel and mince or grate garlic. 

Open package of chicken* and drain off any excess liquid; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shallot and cook until slightly softened, 1-2 minutes.

Add kale and season with salt and pepper. Cook, stirring, until tender, 5-7 minutes. TIP: If needed, add a splash of water to help soften kale.

Stir in garlic and another drizzle of olive oil. Cook until fragrant, 30 seconds more.

Turn off heat. Remove from pan; set aside.

Use pan used for chicken here.

Once water is boiling, gently add ravioli to pot, then reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain.

While ravioli cook, melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for kale 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, 2-3 minutes.

Add kale mixture to pan with walnuts.

Stir in stock concentrate, crème fraîche, and ¼ cup reserved pasta cooking water (⅓ cup for 4 servings).

Bring to a simmer, then stir in ravioli. Cook, stirring, until ravioli are thoroughly coated in sauce, 1-2 minutes. (Add more pasta cooking water a splash at a time if needed.) Season with salt and pepper. Turn off heat.

Divide pasta between bowls. Sprinkle with Parmesan and serve.

Serve chicken atop pasta.