Butternut Squash Ravioli with Kale

I had something similar to this last year at the San Francisco Museum of Modern Art, and have been dying to recreate it ever since. It is the perfect combination of sweet and bitter. Here is my modified version:

Ingredients (serves 4):
Trader Joe's Butternut Squash Ravioli (2 packs)
Kale (1 big bunch, about 6 cups of leaves)
Garlic (3 cloves, minced)
Olive oil (1/4 cup)
Almonds (small handfull, chopped)
Fresh grated parmesan cheese
Salt

Kale:
Pull off the kale leaves from the stalks, and wash well
Chop into strips about a cm thick
Bring a pot of water (with salt) to a boil
Add the kale, and let kale sit in boiling water for 3 mins
Drain, but keep about 1/2 cup of drained water
Add the olive oil and garlic to the kale
Add the drained water and let steam for 3-5 mins

Cook the ravioli as per directions on the package

Serve the kale over the ravioli and top with the cheese and almonds

"Cannelloni"

The quotes are in the title because i'm sure this is far from authentic, but it's still amazing!

Yield: 3-4 full-meal servings

10 no-boil lasagna sheets (better if they're flat, but the frilly kind should work too)

2 chicken breasts, boiled and shredded

1 zucchini, julienned (is that the right verb form??)

3 gloves of garlic, grated

1 8oz package of cream cheese

1 egg

salt and pepper to taste

1/2 jar creamy marinara sauce

shredded mozarella cheese

Preheat oven to 350 degrees. In a large mixing bowl, combine shredded chicken breasts, zucchini, garlic, cream cheese, and egg, plus a little salt and pepper, if desired.

Boil the lasagna sheets briefly, until they are just softened. Then place 1/10 of the chicken mixture onto the short side of one of the sheets, and roll the sheet into a tube. Place into an 8x8 pan greased lightly with olive oil. Roll up all of the lasagna sheets this way and arrange them in the baking pan. Pour the sauce over the tubes. Wriggle the tubes around a bit to make sure the sauce gets in between the tubes. Sprinkle as much cheese as desired on top, cover with foil, and bake until the cheese is melted, the noodles are softened, and the sauce is bubbling.