Bring a medium pot of salted water to a boil. Wash and dry produce.

Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!). Cut any larger tomatoes in half lengthwise. Open ricotta; stir in 1 tsp olive oil (2 tsp for 4 servings) and a pinch of salt and pepper.

Heat a drizzle of olive oil in a large pan over medium heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. After mushrooms have cooked for 4 minutes, add another drizzle of olive oil.

Add tomatoes and half the Italian Seasoning (all for 4 servings); cook, stirring occasionally, until slightly softened, 2-3 minutes. 

Stir in stock concentrate, cream cheese, half the marinara (all for 4 servings), and ¼ cup water (⅓ cup for 4). Bring to a simmer and cook, stirring occasionally, until cream cheese has melted and sauce has thickened, 1-3 minutes. 

Immediately remove from heat.

Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, 3-4 minutes. Reserve ¼ cup pasta cooking water, then drain.

Add drained ravioli and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce; toss to coat. If sauce is too thick, stir in reserved pasta cooking water 1 TBSP at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper.

Divide pasta between bowls. Dollop ricotta in the center. Season with pepper and serve.