• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and thinly slice shallot. Peel and thinly slice garlic. Strip thyme leaves from stems until you have 2 tsp (4 tsp for 4 servings). Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Once water is boiling, gently add ravioli to pot. Immediately reduce heat to low. Cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. • Reserve 1⁄3 cup pasta cooking water (1/2 cup for 4 servings), then drain. Keep empty pot handy for step 4.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add shallot, garlic, and tomatoes. Lightly season with salt and pepper. Cook, gently pressing on tomatoes as they begin to soften, until shallot starts to caramelize and tomatoes are lightly blistered, 4-5 minutes. • Remove pan from heat. Use pan used for chicken or turkey here.

• Add reserved pasta cooking water to pot used for pasta over medium-high heat; bring to a simmer. Whisk in stock concentrate, sour cream, and cream cheese until smooth. Continue to cook, whisking, until thickened, 1-2 minutes. • Add thyme leaves and 1 TBSP butter (2 TBSP for 4 servings); cook until thyme is fragrant and butter has melted, 30 seconds. • Add drained ravioli to pan with sauce; gently toss until thoroughly coated. Season with salt and pepper to taste. • Divide pasta between bowls and top with tomato mixture. Serve. Stir in chicken or turkey along with ravioli. Chicken is fully cooked when internal temperature reaches 165°.