Ravioli with Kale Pesto | RICARDO

Ingredients

• 3 cups (90 g) kale, stems removed, leaves torn
• 1/3 cup (35 g) walnuts, roasted
• 1/3 cup (25 g) fresh Parmesan cheese, finely grated
• 6 tbsp (90 ml) olive oil, plus more for serving
• 1 lemon, zest finely grated
• 1 lb (450 g) store-bought cheese ravioli
• 1 container (200 g) cocktail bocconcini, drained and halved
• 1 jar (250 ml) store-bought grilled eggplant, cut into large dice (see note)
• 1 cup (25 g) watercress or arugula