• Wash and dry produce. Dice tomato into 1⁄4-inch pieces. • Heat a large dry pot over high heat. Add salami and cook, stirring occasionally, until slightly crispy, 3-5 minutes. Turn off heat. Transfer to a paper-towel-lined plate. Wipe out pot.

• In pot used for salami, whisk together cream sauce base, garlic powder, and 3⁄4 cup water (1 1⁄4 cups for 4 servings) over high heat. Bring to a boil. • Once boiling, reduce heat to medium. Stir in tomato and ravioli; cover and cook, stirring occasionally, until ravioli are al dente and sauce has thickened, 5-6 minutes. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.

• Meanwhile, cut baguette in half lengthwise and toast until golden brown. Spread with 1 TBSP butter (2 TBSP for 4 servings). Halve on a diagonal. • Divide ravioli between shallow bowls; top with crispy salami and as many chili flakes as you like. Serve with buttery toast on the side.