1. For the pesto, place garlic, kale, basil, pine nuts, juice and Parmesan together in a food processor and pulse to a fine crumb.
  2. While the food processor is going, carefully and slowly add the olive oil until pesto is smooth and a consistency of your liking.
  3. Into a pot of boiling salted water, add the pasta and cook as per packet directions. Drain, reserving 1/3 cup pasta water.
  4. Return pasta water and half the pesto to the pasta saucepan, stirring gently until mixture is smooth.
  5. Add drained ravioli to the saucepan, tossing gently until well coated.
  6. Serve with extra Parmesan.
  7. TIP: keep the remaining half of the pesto in an airtight container and keep in the refrigerator or freezer.