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. Meanwhile, roughly chop parsley. Peel, then finely chop shallot. Carefully pierce tomatoes with a fork.

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

Reheat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then tomatoes and 1/4 cup water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until tomatoes soften and water evaporates, 4-5 min. Transfer tomatoes to another plate, then cover to keep warm.

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

When sauce is almost done, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return ravioli to the same pot, off heat.

Add sauce, pesto and half the reserved pasta water to the pot with ravioli. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, then toss gently to combine. Divide creamy pesto mushroom ravioli between bowls, then top with burst tomatoes. Sprinkle walnuts, parsley and remaining Parmesan over top.