• Bring a large pot of salted water to a boil. Wash and dry all produce. • Halve, core, and thinly slice bell pepper. Peel and mince garlic. Zest and quarter lemon.

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened, 3-4 minutes. • Add sausage* and garlic; cook, breaking up meat into pieces, until sausage is browned and cooked through, 4-6 minutes. Season with salt and pepper.

• Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve 1/2 cup pasta cooking water, then drain.

• Once sausage is cooked through, stir in cream cheese, stock concentrate, 1 TBSP butter (2 TBSP for 4 servings), and 1/4 cup plain water (1⁄3 cup for 4). Bring to a simmer and cook, stirring, until combined and creamy. • Reduce heat to low; gently stir in drained ravioli, crème fraîche, and a big squeeze of lemon juice to taste. If needed, add reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce. Season with salt and pepper. • Divide between bowls, top with lemon zest, and serve with any remaining lemon wedges on the side.