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

• Place bell pepper and tomato on a baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange bell pepper cut sides down. • 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. While veggies roast, heat a drizzle of oil in a large pan over medium- high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• 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.

• Heat a drizzle of oil in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes. Use pan used for sausage here.

• Add 1/4 cup reserved pasta cooking water (1/2 cup for 4 servings), stock concentrate, Philadelphia 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 roasted tomato and sliced bell pepper. • Add a squeeze of lemon juice to taste. Season generously with salt and pepper. Stir in sausage along with veggies.

• Add drained ravioli to pan with sauce; gently toss until thoroughly coated. TIP: If necessary, stir in more pasta cooking water a splash at a time until ravioli are 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.