Cook ravioli according to directions. Reserve ½ cup pasta cooking water, then drain.

While ravioli is cooking, melt 1 tablespoon butter in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes.

Add 1/3 cup chicken broth/stock, cream cheese, sour cream, half the Parmesan and 1 tablespoon butter to pan with garlic. Whisk until combined and creamy, then stir in tomato.

Add a squeeze of lemon juice to taste. Season generously with salt and pepper.

Add drained ravioli to pan with sauce; gently toss until thoroughly coated with cream sauce. If sauce seems dry add more pasta cooking water, a splash at a time, until ravioli is coated in a creamy sauce.

Plate and top with remaining Parmesan and lemon zest to taste.