Ricotta Tomato Ravioli & Shrimp

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.

• Heat a drizzle of oil in same pan over medium heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. • Turn off heat. Sprinkle with half the lemon zest, then transfer to a plate. Wipe out pan.

Rinse shrimp* under cold water, then pat dry with paper towels. Heat a drizzle of oil in second large pan over medium-high heat. Add shrimp or sausage*; season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Transfer to a plate.

• Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain and set aside.

• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for zucchini over medium-high heat. Add garlic, tomato paste, and half the Italian Seasoning (all for 4). Cook, stirring, until fragrant, 1-2 minutes. • Whisk in crème fraîche, cream cheese, stock concentrate, and 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4) until melted and combined. • Stir in 1⁄4 tsp sugar (1⁄2 tsp for 4); season with salt and pepper. • Add a squeeze of lemon juice and remaining lemon zest to taste. Simmer until sauce has thickened slightly, 1-2 minutes more.