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In a large saucepan, combine kale, onion, garlic and 1/4 cup water. Set over medium heat, cover and cook, stirring occasionally, until vegetables are very tender, about 12 minutes; add more water a tablespoon at a time if the pan dries out. Transfer vegetables and any liquid in the pan to a food processor and let cool a few minutes. Add ricotta, nutritional yeast, lemon zest and juice, salt and cayenne. Process until smooth. Transfer to a bowl and serve.