• Adjust rack to top position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Peel garlic. Trim and thinly slice scallions, separating whites from greens.

• Toss bell pepper on a baking sheet with a drizzle of olive oil, Italian Seasoning, salt, and pepper. • Place garlic clove in the center of a small piece of foil; drizzle with olive oil, salt, and pepper. Cinch into a packet and place on same sheet. • Roast on top rack until bell pepper is lightly charred and garlic is softened, 15-18 minutes. • Let cool slightly after removing from oven. Carefully transfer roasted garlic to a cutting board; mash with a fork.

• When bell pepper and garlic are almost done, gently add ravioli* to pot of boiling water. Immediately reduce to a low simmer. Cook until ravioli are tender and floating to the top, 3-4 minutes. Reserve 1/2 cup pasta cooking water, then drain and set aside. • Melt 1 TBSP butter (2 TBSP for 4 servings) in empty pot over medium-high heat. Add mashed garlic, scallion whites, sour cream, cream cheese, half the Parmesan (save the rest for serving), and 1/4 cup reserved pasta cooking water; whisk or stir until combined and creamy. • Stir in roasted bell pepper and season with salt, pepper, and a pinch of chili flakes. Simmer until sauce is slightly thickened, 1-2 minutes.

• Gently stir ravioli into pot with sauce. Season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until ravioli are thoroughly coated in sauce. • Divide between bowls and top with scallion greens, remaining Parmesan, and chili flakes if desired. Serve.