• Bring a medium pot of salted water to a boil. Wash and dry produce. • Cut any larger tomatoes in half lengthwise. Open ricotta; stir in 1 tsp olive oil (2 tsp for 4 servings) and a pinch of salt and pepper. Rinse shrimp under cold water; pat dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or sausage; cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of olive oil in a large pan over medium heat. Add tomatoes and half the Italian seasoning (all for 4 servings); cook, stirring occasionally, until slightly softened, 2-3 minutes. • Stir in stock concentrate, cream cheese, half the marinara (all for 4), and 1/2 cup water (1⁄3 cup for 4). Bring to a simmer and cook until the cream cheese has melted and sauce has thickened, 1-3 minutes. • Immediately remove from heat. Use pan used for shrimp or sausage here.

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

• Add drained ravioli and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce; toss to coat. If sauce is too thick, stir in reserved pasta cooking water 1 TBSP at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper. • Divide pasta between bowls. Dollop ricotta in the center. Season with pepper and serve. Stir in shrimp or sausage along with drained ravioli. Shrimp are fully cooked when internal temperature reaches 145°.