Bring a large pot of salted water to a boil and add the cheese ravioli. Cook according to package instructions, typically 4-5 minutes, until the ravioli is tender but not falling apart. Once cooked, drain the ravioli and set aside. I like to toss the drained ravioli with a tiny dab of butter to prevent sticking while I make the sauce.

In a medium skillet over medium-high heat, melt 1 tablespoon of unsalted butter. Add the finely minced garlic cloves and cook for about 1 minute, stirring constantly, until the garlic is fragrant but not browned. Next, add the Tuscan 'Marry Me' blend and stir, allowing the herbs and spices to bloom and infuse the butter with flavor.

Reduce the heat under the skillet to medium-low. Slowly pour in the heavy whipping cream, vegetable stock, freshly squeezed lemon juice, and white cooking wine, stirring continuously to combine. Allow the mixture to bubble gently for 1-2 minutes. Then, sprinkle in the freshly grated parmesan cheese and whisk until it melts completely and the sauce thickens, usually about 2-3 minutes. I always make sure to taste the sauce at this stage and adjust the seasoning if needed.

Stir the chopped kale leaves into the sauce. Let the mixture simmer over medium-low heat for 2-3 minutes, stirring frequently, until the kale wilts and is tender. This step gives the sauce extra nutrients and a lovely pop of color—I like using kale for its hearty texture.

Add the oven-roasted tomatoes with herbs to the skillet. Gently stir them into the sauce, letting everything combine well. Continue to cook just until the tomatoes are heated through and the sauce changes color slightly, taking on those rich tomato juices and herb flavors.

Add the drained cheese ravioli (from Step 1) to the skillet with the sauce and gently fold everything together until the ravioli is evenly coated and the sauce clings to the pasta. Serve immediately for the best texture.