• Bring a medium pot of salted water to a boil. Wash and dry produce. • Cut zucchini into half-moons. Halve tomatoes lengthwise. Quarter meatballs.

• Gently add ravioli to pot of boiling water; reduce to a low simmer. Cook, stirring occasionally, until floating to the top, 4-5 minutes. Reserve 1⁄2 cup pasta cooking water (1 cup for 4), then drain. • While ravioli cook, drizzle oil in a hot large pan. Add zucchini; season with salt and pepper and cook until starting to soften, 2-3 minutes. Add tomatoes, meatballs, half the garlic powder, and 1 tsp Tuscan Heat Spice (all the garlic powder and 2 tsp Tuscan Heat Spice for 4). Cook until tomatoes begin to break down, 2-3 minutes more.

• Stir cream sauce base, cream cheese, and stock concentrate into pan with meatball mixture. • Add drained ravioli and cook, stirring, until coated in a creamy sauce (if sauce seems too thick, stir in reserved pasta cooking water a splash at a time). Season with salt and pepper if desired.

• Sprinkle Parmesan over ravioli and meatballs and serve.