• Before starting, wash and dry all produce.
• Preheat oven to 450°F.
• Bring a large pot of salted water to a boil over high.
• Meanwhile, roughly chop parsley.
• Peel, then finely chop shallot.
• Carefully pierce tomatoes with a fork.
• Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **

• Heat a large non-stick pan over medium.
• When hot, add walnuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
• Transfer to a plate.

• To the same pan, add tomatoes and 3 tbsp (6 tbsp) water. Season with salt and pepper. Cook for 3-4 min, until tomatoes begin to burst and water evaporates.
• Remove from heat.
• Transfer tomatoes to another plate, then cover to keep warm.
• Carefully rinse the pan clean.

• Meanwhile, to the boiling water, add ravioli. 
• Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/2 cup (1 cup) pasta water.
• Strain ravioli, then return to the pot, off heat. Add 1 tbsp (2 tbsp) butter. Gently toss to coat ravioli.
  

• Reheat the same pan (from step 3) over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add shallots. Cook for 1-2 min, stirring often, until tender. Sprinkle Cream Sauce Spice Blend over top. Stir to coat shallots.
• Add cream cheese, half the Parmesan, 1/2 cup (1 cup) milk and 1/4 cup (1/2 cup) reserved pasta water.
• Bring to a simmer, then reduce heat to medium-low. Cook for 1-2 min, stirring often, until sauce is smooth and thickens slightly.
• Remove from heat.

• To the pot with ravioli, add sauce and pesto. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if you like.)
• Divide mushroom ravioli between bowls, then top with burst tomatoes. 
• Thinly slice chicken. Top bowls with chicken.
• Sprinkle walnuts, parsley and remaining Parmesan over top.

If you've opted to add chicken breasts, preheat oven to 450°F. Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **

Thinly slice chicken. Top bowls with chicken.