Cut the crusts of the bread and tear into pieces. Fry until crisp in some olive oil. Set aside to cool. Mix or crush with a mortar and pestle.
Heat the buttermilk slightly and season with salt and pepper. Tear the kale into pieces and fry until crisp in some olive oil. Boil the ravioli in salted water and drain.
Serve the ravioli with the buttermilk and the kale. Garnish with the breadcrumbs.