• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• To a large pot, add 10 cups water, 1/2 tbsp (1 tbsp) oil and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high. 
• Meanwhile, peel, then mince or grate garlic.
• Roughly chop spinach.

• Pierce tomatoes with a fork.
• To an unlined baking sheet, add tomatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine. 
• Broil in the middle of the oven for 4-6 min, until tomatoes burst.

• To the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/3 cup (2/3 cup) pasta water.
• Strain ravioli, then return to the pot, off heat.

• In a medium bowl, whisk together reserved pasta water and cream cheese.
• Heat a large non-stick pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) butter, then sausage. Season with salt and pepper. Cook for 4-6 min, breaking up sausage and stirring often, until sausage is cooked through.**
• Add garlic. Cook for 1 min, stirring often, until fragrant.

• To the pan, add cream cheese mixture. Cook for 2-3 min, stirring occasionally, until slightly thickened.
• Add pesto, spinach and Zesty Garlic Blend. Cook for 1-2 min, stirring occasionally, until spinach wilts.
• Season with salt and pepper.

• Add ravioli and half the Parmesan. Toss to combine.
• Divide ravioli between bowls.
• Top with blistered tomatoes.
• Sprinkle with remaining Parmesan.

If you've opted to add sausage,  heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) butter, then sausage. Season with salt and pepper. Cook for 4-6 min, breaking up sausage and stirring often, until sausage is cooked through.** Add garlic. Cook for 1 min, stirring often, until fragrant. Follow the rest of the recipe as written.