Destem several stalks of laminate, curly green and curly red kales. Roughly chop. Chop a few cloves of garlic. To a large skillet over medium-high heat, add a pour of olive oil. When shimmering, add 3 of your favorite Italian sausages (sweet or spicy), uncased. Cook, breaking up with a spoon, until cooked through and golden. Add a sprinkle of red pepper flakes and continue to cook until browned and caramelized. Add garlic and cook just until softened, 2 minutes. Add kale, season to taste with salt and pepper, and sauté until wilted. Cook pasta in salted boiling water just until al dente and drain. Pour the ravioli into skillet with kale and sausage. Drizzle with additional olive oil, a generous grating of Pecorino cheese and serve immediately.