• Bring a medium pot of salted water to a boil (use a large pot for 4 servings). Once boiling, gently add ravioli to pot. Reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve 11/2 cups pasta cooking water (2 cups for 4), then drain. TIP: Toss ravioli with a large drizzle of olive oil after draining to keep from sticking. • Meanwhile, wash and dry produce. Halve, peel, and thinly slice shallot. Quarter lemon.

• Heat a drizzle of oil in a large pan over medium-high heat. Add shallot; season with salt and pepper. Cook, stirring frequently, until softened and lightly browned, 4-6 minutes. • Add a splash of plain water and 1/4 tsp sugar (1/2 tsp for 4 servings). Cook, stirring, until shallot is caramelized and jammy, 1-2 minutes more.

• Reduce heat under pan with shallot to medium. Stir in peas, cheese roux, stock concentrate, and 1 cup reserved pasta cooking water (11/2 cups for 4 servings). (TIP: Ladle pasta cooking water straight from the pot if pasta isn’t finished cooking yet.) Cook, whisking frequently, until sauce has slightly thickened and peas are warmed through, 2-3 minutes. • Reduce heat to medium low; whisk in cream cheese and 2 TBSP butter (4 TBSP for 4) until melted and combined. Season with salt and pepper to taste.

• Add drained ravioli to pan with sauce; gently toss until thoroughly coated. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide ravioli between plates; top with a squeeze of lemon juice. Serve with remaining lemon wedges on the side.