Bring a large pot of salted water to a boil. (TIP: Cover pot with a lid to boil water faster.) Wash and dry produce.

Trim and halve zucchini lengthwise; thinly slice into half-moons. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat.

Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Meanwhile, heat a drizzle of oil in pan used for panko over medium-high heat. Add zucchini; cook, stirring occasionally, until browned and softened, 2-3 minutes. Season with salt and pepper.

Add scallion whites; cook, stirring occasionally, until softened and fragrant, 30-60 seconds more.

Stir in cream sauce base, stock concentrate, garlic powder, ½ cup reserved pasta cooking water, ¼ tsp sugar, and juice from half the lemon. (For 4 servings, use ¾ cup pasta cooking water, ½ tsp sugar, and juice from whole lemon.)

Add drained ravioli to pan with sauce; turn to coat. Simmer until sauce has thickened, 1-2 minutes more.

Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper. TIP: If necessary, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.

Divide ravioli between shallow bowls and top with toasted panko. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.