Bring a large pot of water to a boil, and season liberally with salt. Add the kale and cook until tender, about 3-5 minutes. Remove from the water (reserve the water to cook the pasta) with a spider and/or tongs to a colander and cool by running under cool water. Drain thoroughly then roughly chop.
In a large skillet over medium heat, heat the olive oil. Add the garlic and cook until fragrant but not browned, about 1 minute. Add the kale, pine nuts, raisins and season with salt and pepper. Lower the flame and cook the Ravioli according to directions on the bag. When cooked, add the pasta to the pan with kale along with a half cup of cooking liquid. Add the Parmigiano Reggiano cheese and toss once or twice, so as to properly mix everything together, but taking care not to puncture pasta. Garnish with extra Parmigiano Reggiano if you like and serve immediately.