• Bring a large pot of salted water to a boil. Wash and dry produce. Meanwhile, peel and mince or grate garlic.

• Once water is boiling, add tortelloni and cook until tender and floating to the top, 3-4 minutes. Reserve 1/4 cup pasta cooking water (1⁄3 cup for 4 servings); drain and reserve pot.

• In a medium bowl, combine ricotta, half the Italian Seasoning (all for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper to taste. TIP: For an extra kick, add a pinch of chili flakes from your pantry if desired.

• Heat a drizzle of oil in pot used for tortelloni over medium-high heat. Add garlic and half the Tuscan Heat Spice (all for 4 servings); cook until fragrant, 30-60 seconds.

• Stir in marinara, reserved pasta cooking water, and 1/2 tsp sugar (1 tsp for 4 servings); cook until slightly reduced, 2-3 minutes. Add drained tortelloni and peas; cook, stirring, until thoroughly combined, 1-2 minutes more.

• Divide tortelloni between shallow bowls. Top each with a dollop of herby ricotta and a drizzle of olive oil. Serve.