• Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. • Peel and thinly slice garlic. Halve bell pepper; remove stem and seeds. Cut tomato into 6 wedges. Zest and quarter lemon.

• Lightly coat a baking sheet with a drizzle of olive oil. Drizzle each bell pepper half with olive oil, salt, and pepper; place cut sides down on one side of prepared sheet. Toss tomato on empty side with a drizzle of olive oil, salt, and pepper. • Roast on middle rack until veggies are softened and lightly charred, 20-25 minutes. • Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.

• When veggies are almost done, gently add ravioli to pot of boiling water. • Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve 1/2 cup pasta cooking water (1 cup for 4 servings), then drain.

• Melt 1 TBSP butter in a large pan over medium heat. Add garlic and cook until softened, 2-3 minutes.

• Add 1/4 cup reserved pasta cooking water (1/2 cup for 4 servings), stock concentrate, cream cheese, sour cream, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4) to pan with garlic. • Whisk until combined and creamy, then stir in tomato and sliced bell pepper. Add a squeeze of lemon juice to taste. Season generously with salt and pepper.

• Add ravioli to pan with sauce; gently toss until thoroughly coated. TIP: If necessary, add more reserved pasta cooking water a splash at a time until ravioli is coated in a creamy sauce. • Divide between plates and top with remaining Parmesan and lemon zest to taste. Serve with any remaining lemon wedges on the side.