• Bring a medium pot of water to a boil. (TIP: Cover pot with lid to bring water to a boil more quickly.) Wash and dry produce. • Trim asparagus; cut on a diagonal into 1-inch pieces. Thinly slice shallot. Quarter lemon. • Heat a large drizzle of oil in a hot large pan. Add asparagus and tomatoes; season with salt and pepper. Cook, stirring occasionally, until asparagus is browned and tomatoes are blistered, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Once water is boiling, gently add ravioli to pot. (TIP: Move on to the next step if the water has not boiled yet.) Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. • Reserve 3/4 cup pasta cooking water, then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.

• While ravioli cooks, heat a drizzle of oil in pan used for veggies over medium heat. Add shallot and cook, stirring constantly, until softened, 30-60 seconds. • Whisk in cream sauce base, garlic powder, basil paste, and 1/4 cup plain water (1/2 cup for 4). Bring sauce to a boil then add spinach (in batches if necessary) and stir to wilt, 30 to 60 seconds. (Spinach may add moisture to your sauce. Cook longer if you like a thicker sauce!) • Add drained ravioli, blistered tomatoes and asparagus, and a squeeze of lemon; toss until evenly coated in a creamy sauce. (If sauce is too thick, add reserved pasta cooking water 1 TBSP at a time until desired consistency is reached.) Season with salt and pepper.

• Halve ciabatta and toast. Spread cut sides with as much garlic herb butter as you like; halve on a diagonal. • Top ravioli with cheese. Serve with garlic bread and any remaining lemon wedges on the side.