Lacinato Kale Pesto w/ Ravioli

Lacinato Kale Pesto w/ Ravioli

Lacinato Kale Pesto w/ Ravioli

Elevate your pasta experience with our Lacinato Kale Pesto-infused Ravioli, where velvety pasta pockets embrace a vibrant blend of lacinato kale pesto, creating a symphony of flavors that is both wholesome and indulgent.




  • 16oz fresh ravioli (we used Classic Foods Butternut Gorgonzola ravioli)
  • ½ bunch lacinato kale, roughly chopped
  • ¼ cup pinenuts, lightly toasted
  • 4oz parmesan, shredded
  • 4 oz extra virgin olive oil
  • 2 tbl garlic, minced
  • 1 lemon, juiced
  • 1 tsp kosher salt
  • Optional garnish: finely chopped chives or your favorite fresh herb


  1. To a food processor, add kale, pinenuts, parmesan, garlic, lemon juice, and salt. While pureeing, slowly drizzle olive oil until mixture is smooth. Remove from food processor and place in a mixing bowl. Set aside.
  2. Bring 6 cups of water to a boil. Reduce heat to a high simmer and add fresh ravioli to pot. Boil for 2-3 minutes or until pasta floats to the top. Strain pasta.
  3. Toss warm pasta in pesto and divide amongst two plates. Serve immediately.