For the ravioli
3 cups pasta sauce
1 cup vegetable stock
25 ounces frozen butternut squash ravioli
½ cup freshly grated Parmesan cheese
For the pesto
½ cup almonds
2 cups packed Tuscan or curly kale leaves
2 cups packed fresh basil leaves
½/ cup freshly grated Parmesan cheese
1 garlic clove
Juice of 1 lemon
½ cup extra virgin olive oil
salt, to taste
Put the pasta sauce, vegetable stock and ravioli in the slow cooker and stir to mix.
Cover the pot and cook on low for 3 hours, until the pasta is tender.
While the ravioli are cooking, make the pesto. Combine the kale, basil, Parmesan cheese, garlic, lemon juice and olive oil in a food processor and process until smooth and well combined. Taste and add salt as needed.
Serve the ravioli hot, topped with the kale pesto and grated Parmesan cheese.