• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Gently separate ravioli. Remove and discard any large stems from kale.

• In oven-ready tray, mix together cream sauce base, veggie stock concentrate, mushroom stock concentrate, garlic powder, and as much truffle seasoning as you like until thoroughly combined. (For 4 servings, divide between two trays.) • Stir in 1/3 cup water (1/3 cup water in each tray for 4). Add ravioli and stir until evenly coated (for 4, divide ravioli between two trays). • Top ravioli mixture with kale. TIP: Spread the kale out, making sure no leaves hang over the edges of your tray!

• Cover tray tightly with foil; bake on middle rack until ravioli are al dente, 25-30 minutes. • Meanwhile, lightly crush walnuts in their bag using the bottom of a mug.

• Carefully remove foil from tray. Stir mushroom ravioli bake until kale is incorporated and everything is coated in sauce. Taste and season with salt and pepper if desired. • Divide ravioli bake between plates. Sprinkle with walnuts and serve.