• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Zest and quarter lemon. Trim and thinly slice scallions, separating whites from greens. Dice tomato.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and half the garlic powder (you’ll use the rest in the next step); cook, stirring occasionally, until golden brown and toasted, 1-2 minutes more. • Stir in lemon zest and scallion greens, then immediately transfer to a small bowl. • Turn off heat; wipe out pan and let cool slightly off heat.

• Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites; cook until fragrant, 30 seconds. • Add tomato and cook until slightly softened, 1-2 minutes. • Stir in cream cheese, stock concentrate, sour cream, half the Parmesan (save the rest for serving), remaining garlic powder, juice from half the lemon, 1⁄3 cup water (2⁄3 cup for 4 servings), and a pinch of salt and pepper. Simmer until thickened slightly, 2-3 minutes. • Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4).

• Once water is boiling, add ravioli* to pot. Immediately reduce heat to low. Cook until tender and floating to the top, 3-4 minutes. • Reserve 1/4 cup pasta cooking water, then drain.

• Stir drained ravioli into pan with sauce until thoroughly coated. (TIP: If needed, stir in reserved pasta cooking water a splash at a time until ravioli is coated in a creamy sauce.) Taste and season with salt and pepper.

• Divide pasta between bowls. Top with lemony panko and remaining Parmesan. Serve with remaining lemon wedges on the side.