• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add scallion whites and garlic; cook, stirring occasionally, until slightly softened, 2-3 minutes. • Stir in tomato paste and half the Tuscan Heat Spice (all for 4 servings). • Slowly stir in 1 cup water (11/2 cups for 4) until evenly combined. Reduce heat to medium. Simmer, stirring often, until sauce has thickened, 3-5 minutes. Season generously with salt and pepper. • Stir in cream cheese, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4) until melted and combined.

• Once water is boiling, gently add ravioli* to pot and reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. • In the last 2 minutes of cooking, add peas to pot. Cook until peas are bright green and tender. • Reserve 1/2 cup pasta cooking water, then drain ravioli and peas.

• Stir drained ravioli and peas into pan with sauce. If needed, add reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce. Season with salt and pepper. • Divide pasta between bowls. Sprinkle with scallion greens and remaining Parmesan and serve.