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Heat a large pot with a couple Tbs. Extra-virgin olive oil over a medium high heat. Add the onions and sauté for about three minutes, until you get a little color. Add the garlic and sauté another thirty seconds to a minute, until fragrant. Add the canned tomatoes, stock, cream and a small pinch of salt. Bring this to a boil, then reduce the heat to a simmer; then add in the kale and ravioli. Let this cook about five minutes, until the kale is wilted and the ravioli is tender and cooked through.
Off the heat, add the juice from half the lemon and stir, waking the whole thing up! Garnish with basil leaves and parmesan cheese. Divine.
Ladle into soup bowls and dive in.
Serves 4-6.