Chicken & Spinach Ricotta Ravioli

• Place bell pepper on a baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange cut sides down. • Roast on middle rack until softened and lightly charred, 20-25 minutes. • Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.

• When bell pepper is almost done roasting, gently add ravioli to pot of boiling water. Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of oil in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes.

Use pan used for shrimp or chicken here.

• Add stock concentrate, cream cheese, sour cream, half the Parmesan (save the rest for serving), ¼ cup reserved pasta cooking water (½ cup for 4 servings), and 1 TBSP butter (2 TBSP for 4) to pan with garlic. • Whisk until combined and creamy, then stir in sliced bell pepper. • Add a squeeze of lemon juice to taste. Season generously with salt and pepper.