• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and slice mushrooms into 1⁄4-inch-thick pieces (skip if your mushrooms are pre-sliced!). Cut any larger tomatoes in half lengthwise. Open ricotta; stir in 1 tsp olive oil (2 tsp for 4 servings) and a pinch of salt and pepper.

• Heat a drizzle of olive oil in a large pan over medium heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. After the mushrooms have cooked for 4 minutes, add another drizzle of oil. Then add tomatoes and half the Italian Seasoning (all for 4 servings); cook, stirring occasionally, until slightly softened, 2-3 minutes. • Stir in stock concentrate, cream cheese, half the marinara (all for 4), and 1⁄4 cup water(1⁄3 cup for 4). Bring to a simmer and cook, stirring occasionally, until the cream cheese has melted and sauce has thickened, 1-3 minutes. • Immediately remove from heat.

• Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, 3-4 minutes. Reserve 1⁄4 cup pasta cooking water, then drain.

• Add drained ravioli and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce; toss to coat. If sauce is too thick, stir in reserved pasta cooking water 1 TBSP at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper. • Divide pasta between bowls. Dollop ricotta in the center. Season with pepper and serve. ***Poultry is fully cooked when internal temperature reaches 165°.***