Wash and dry all produce. Bring a large pot of salted water to a boil. Trim mushrooms, then cut into 1/4-inch-thick slices. Halve and peel shallot, then thinly slice. Halve tomatoes lengthwise. Pick a few parsley leaves from stems for garnish, then finely chop the rest of the bunch.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and cook, tossing, until browned, 5-7 minutes. Add shallot, a pinch of chili flakes (to taste), and a drizzle of olive oil. Cook, tossing, until shallot is softened, 2-3 minutes.

Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, about 4 minutes. Carefully scoop out and reserve 1/2 cup pasta cooking water, then drain.

Once shallot is softened, stir tomatoes into pan, then reduce heat to low. Stir in sour cream, stock concentrate, half the Parmesan, and 1/4 cup pasta cooking water. Season with salt, pepper, chopped parsley, and more chili flakes to taste.

Add ravioli to pan, increase heat to medium, and gently toss to coat ravioli in sauce. Cook until sauce thickens slightly, 1-2 minutes. TIP: Add more pasta cooking water, if needed, to give sauce a loose consistency.

Divide ravioli mixture between plates, then garnish with remaining Parmesan and reserved parsley leaves and serve.