8 ounces fresh kale (about 1/2 a bunch)
1/3 cup pinenuts, toasted
1/3 cup walnuts, toasted
3/4 teaspoon salt
freshly ground black pepper
1/3 cup extra virgin olive oil
Vegan ravioli plain
Remove thick stems from kale and coarsely chop. Rinse it well and spin a couple of times in a salad spinner to dry. Add pine nuts, salt, pepper, and about 1/3 of the kale. Pulse several times, then add kale in two more batches, pulsing each batch. Slowly add olive oil while processing. Check for salt and pepper.
Prepare ravioli according to package. Reserve a little pasta cooking water. Drain the ravioli and combine with the amount of pesto to your liking. Thin the pesto with a little pasta water as you mix with ravioli. Garnish with olives if you like.