Before starting, wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.

Thinly slice mushrooms.Peel, then mince or grate garlic.Finely chop parsley.

Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add mirepoix, mushrooms, green peas and garlic. Cook, stirring occasionally, until mirepoix softens slightly, 3-4 min. Season with salt and pepper.

Sprinkle Cream Sauce Spice Blend and stock powder over veggies. Cook, stirring often, until coated, 30 sec. Add cream and 1/2 cup (1 cup) milk, then reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.Remove from heat, then season with salt and pepper, to taste.

When sauce is almost ready, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.Reserve 3/4 cup (1 1/2 cups) pasta water. Drain and add ravioli to the pan with sauce, off heat.Stir in 1/2 cup (1 cup) reserved pasta water into sauce until combined, then add half the parsley. (TIP: For a lighter sauce, add remaining pasta water, 1-2 tbsp at a time, to taste!) Season with salt and pepper, then stir gently to coat ravioli.

Divide ravioli between bowls. Sprinkle with crispy shallots and remaining parsley.