Bring a large pot of slightly salted water to a boil. Immerse the Tuscan kale leaves into boiling salted water for 20 seconds. With the usage of a stainless-steel strainer transfer the blanched Tuscan kale leaves to the ice-water bath. Allow to cool, then squeeze firmly so all water is removed from the blanched Tuscan kale leaves. 

Place the blanched Tuscan kale leaves into a food processor. Add the garlic, walnuts, Parmigiano Reggiano, Pecorino Romano, and blend on the lowest speed for 10 seconds. With the motor still running, at a slow and steady pace add the olive oil. Turn off the food processor, scrape down the sides of the bowl, add the sea salt, black pepper, cover, restart the motor and blend for another 10 seconds.

Cook ravioli in boiling water for 5-7 minutes, or until done. Drain and set aside. Reserve 1 cup pasta water.  

Combine the cooked ravioli with the sauce and toss to combine in a large sauté pan. Add ½ of the pasta water stir to combine ravioli and pesto. If needed add more pasta water to adjust the consistency of the Tuscan kale pesto. 

Divide among serving plates and garnish with lemon zest.