• Bring a medium pot of salted water to a boil. Wash and dry produce. • Remove and discard any large ribs from kale. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add half the kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan. • 4 SERVINGS: Use all of the kale. • TIP: Add a splash of water if needed to help the kale soften.

• Melt 1 TBSP butter in same pan over medium heat. Add flour and garlic powder; cook, stirring, until golden brown and fragrant, 1 minute. • Whisk in cream cheese and 3/4 cup water. Bring to a simmer and cook until thickened, 2-3 minutes. • Reduce heat to low and stir in half the Parmesan (save the rest for serving), 1 TBSP butter, and a pinch of chili flakes to taste. Season with salt and pepper. • 4 SERVINGS: Use 2 TBSP butter and 11/2 cups water. Stir in another 2 TBSP butter with the Parmesan.

• Once water is boiling, gently add ravioli* to pot and reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. Reserve 1/2 cup pasta cooking water, then drain.

• Stir ravioli and kale into pan with sauce until thoroughly coated, stirring in splashes of reserved pasta cooking water if needed. Season with salt and pepper. • Divide ravioli between bowls. Top with remaining Parmesan and a pinch of chili flakes if desired. Serve.