Step 1

To make the roasted tomatoes, see my original recipe.

Step 2

Cook pasta according to packaging. NOTE: ravioli doesn’t take a long time to cook, usually 4-5 minutes, depending on brand.

Step 3

In a medium skillet over medium-high heat, add 1 Tbsp of butter until melted.

Step 4

Add the garlic cloves and sauté for 1 minute or so, until fragrant. Add in 1-2 Tbsps tuscan blend seasonings and stir until well combined.

Step 5

Reduce the heat to medium-low and slowly add in the heavy cream, veggie stock, lemon juice, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add in the chopped kale, stirring until combined and let it simmer for 2-3 minutes, stirring frequently.

Step 6

Add in the roasted herb tomatoes and continue to stir until combined. NOTE: At this point, the sauce should change in color a bit, which is great!

Step 7

When the ravioli is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Serve immediately!

Step 8

Bon Appetit!