Heat a large dry pot over high heat. Add salami and cook, stirring occasionally, until slightly crispy, 3-5 minutes. Transfer to a paper-towel-lined plate. Wipe out pot.

Meanwhile, wash and dry produce. Dice tomato into ¼-inch pieces.

In pot used for salami, whisk together cream sauce base, garlic powder, and ¾ cup water (1¼ cups for 4 servings) over high heat. Bring to a boil.

Once creamy garlic sauce is boiling, reduce heat to medium. Stir in tomato and ravioli; cover and cook, stirring occasionally, until ravioli are al dente and sauce has thickened, 5-6 minutes. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water. 

While ravioli cook, cut baguette in half lengthwise and toast until golden brown. Spread with 1 TBSP butter (2 TBSP for 4 servings). Halve on a diagonal.

Divide ravioli between shallow bowls; top with crispy salami and as many chili flakes as you like. Serve with buttered toast on the side.