• Bring a large pot of salted water to a boil. Wash and dry produce. • Remove and discard any large stems from kale; chop half the leaves into bite-size pieces (all for 4 servings). Dice tomato into ¼-inch pieces. Peel and mince garlic. Quarter lemon.

• Once water is boiling, add ravioli to pot. Immediately reduce to a low simmer. Cook, stirring occasionally, until ravioli are tender and floating to the top, 3-4 minutes. • Reserve ½ cup pasta cooking water, then drain and set aside.

• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add chopped kale and tomato; season with half the Tuscan Heat Spice (all for 4 servings), ¼ tsp salt (½ tsp for 4), and a pinch of pepper. Cook, stirring occasionally, until tender, 5-7 minutes. • Add garlic; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate and ¼ cup reserved pasta cooking water (1⁄3 cup for 4); cook, stirring, until sauce has thickened, 1-2 minutes. • Remove from heat; stir in cream cheese, 2 TBSP butter (4 TBSP for 4), and a squeeze of lemon juice until melted and combined. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time.

• Gently stir drained ravioli into pan with sauce until coated. • Divide ravioli between plates and serve with remaining lemon wedges on the side.