• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Quarter lemon.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add sausage*, scallion whites, and Italian Seasoning. Cook, breaking up meat into pieces, until sausage is browned and scallions are softened, 3-5 minutes (the sausage will finish cooking in step 4). • Stir in half the crushed tomatoes (all for 4 servings) and cook until just softened, 1-2 minutes. Turn off heat.

• Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.

• Stir stock concentrate, a squeeze of lemon juice, and a small splash of reserved pasta cooking water into pan with sausage mixture. Cook over low heat, scraping up any browned bits from bottom of pan, until sausage is cooked through, 1-2 minutes more. • Turn off heat. Stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until sauce reaches a creamy consistency.

• Gently stir drained ravioli into pan with sauce. Season with salt, pepper, and lemon juice to taste.

• Divide pasta between plates or bowls. Garnish with scallion greens. Serve with any remaining lemon wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***