Before starting, preheat broiler to high.Remove 1 tbsp (2 tbsp) butter from fridge. Set aside to come up to room temperature.Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, thinly slice mushrooms.Strip tarragon leaves from stems, then finely chop 1 tbsp (2 tbsp).Peel, then mince or grate garlic.Combine softened butter and half the garlic in a small bowl. Season with salt and pepper.

Heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on pine nuts so they don't burn!) Transfer toasted pine nuts to a plate.

Add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/2 cup (1 cup) pasta water, then drain ravioli.

When pine nuts are done, reheat the same pan over medium-high. Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add mushrooms. Season with salt and pepper. Cook, stirring occasionally, until golden, 4-6 min.Add remaining garlic. Cook, stirring often, until fragrant, 30 sec.Sprinkle Cream Sauce Spice Blend over the pan, then add reserved pasta water, cream and tomato sauce base. Bring to a simmer.Simmer, stirring occasionally, until sauce reduces slightly, 1-2 min.

Add ravioli to the pan with sauce. Cook, stirring gently occasionally, until sauce thickens slightly and coats ravioli, 1-2 min. Remove the pan from heat. Sprinkle in half the tarragon. Season with salt and pepper, then gently stir to combine.While sauce simmers, halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Spread garlic butter from the small bowl over cut sides.

Broil ciabatta in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)Halve garlic bread diagonally.Divide ravioli between bowls. Sprinkle toasted pine nuts and any remaining tarragon over top, if desired.Serve garlic bread alongside.