Butternut Squash Ravioli with Chicken Sausage & Kale

Bring a large pot of water to a boil. Cook ravioli according to package directions. Drain and toss with 1 tablespoon oil; set aside.

Heat 2 teaspoons oil In a large nonstick skillet over medium-high heat. Add sausage; cook until golden brown around the edges, 2 to 3 minutes. Remove to a plate.

Reduce heat to medium. Add butter and the remaining 1 tablespoon oil to the pan. Once the butter melts, add onions and sugar; cook, stirring often, until the onions become very soft and caramelized, 8 to 10 minutes. Add 1/3 cup water; use a wooden spoon to scrape up the browned bits from the bottom of the pan.

Add kale; cover, and cook until the kale wilts, 3 to 4 minutes. Stir in vinegar, salt and pepper.

Return the sausage to the pan; add the ravioli and gently toss with the onions and kale. Cook until heated through, about 1 minute.