Bring a large pot of lightly salted water to a boil. Blanch the kale leaves in boiling water for 20 seconds. Immediately transfer to an ice-water bath using a strainer. Once cooled, squeeze kale firmly to remove excess water.
In a food processor, combine the blanched kale, garlic, walnuts, Parmesan, and Romano cheeses. Blend on low speed for 10 seconds. With the motor running, slowly stream in the olive oil until incorporated. Scrape down the sides, season with salt and pepper, then blend for another 10 seconds. Set pesto aside.
In the same pot, cook ravioli in boiling water for 5–7 minutes, or until tender. Reserve 1 cup of pasta water, then drain ravioli.
In a large sauté pan, combine ravioli with kale pesto. Add half of the reserved pasta water and toss gently to coat. Add more water as needed to adjust consistency.
Divide ravioli among serving plates and finish with lemon zest. Serve immediately.
Ingredients
1 lb. Piancone Jumbo Round Cheese Ravioli
2 cups Peak Fresh Produce® Kale, Tuscan, 2 in. chopped
4 Peak Fresh Produce® Garlic, Clove(s), peeled and chopped
