Butternut Squash Ravioli with Garlicky Kale

Butternut Squash Ravioli with Kale in White Bowl

These butternut squash ravioli with garlicky kale are a weeknight savior. Using high quality ingredients like extra virgin olive oil and parmigiano elevate a store-bought pasta into something special. 



  • 2 tbsp of extra virgin olive oil, plus more for drizzling 
  • 12 cloves of garlic, minced
  • 35 kale leaves, leaves removed from stems and torn, stems finely chopped
  • 2 10 oz packages butternut squash ravioli, such as Giuseppe Rana (see note)
  • Salt and pepper to taste
  • Red pepper flake, if desired
  • Grated parmigiano cheese


  1. Bring a large pot of salted water to a boil and cook ravioli according to package directions. 
  2. Meanwhile, heat 2 tbsp olive oil over medium-high heat in a cast iron skillet or heavy-bottomed pan. 
  3. Once oil is hot, add garlic and cook until fragrant, about 30 seconds.
  4. Add chopped kale stems and cook until beginning to soften, about 3 minutes. Season generously with salt and pepper.
  5. Add torn kale leaves and mix well. Cover pan and cook until kale is tender and wilted, about 10 minutes, stirring occasionally. 
  6. Once ravioli are ready, drain and toss with kale. Add more olive oil as needed. 
  7. Divide into bowls and top with grated parmigiano, black pepper, and red pepper flake if desired. 


  • I usually make this recipe with two packages of ravioli so that we have leftovers. It doesn’t need much adjusting if you go for 1 package, just use 3 kale stems instead of 5.