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