Preheat oven to 400 degrees.
Halve and seed peppers. Lay on a baking sheet skin side up. Place whole, peeled garlic cloves in a foil packet. Drizzle peppers and garlic with olive oil. Sprinkle with salt and pepper. Close garlic packet and place on baking sheet next to the peppers. Bake for 20-25 minutes until peppers are charred and garlic softens.
Bring a pot of salted water to a boil. Cook ravioli according to package. Drain and set aside.
Slice chicken sausages and brown each side (about 3-4 minutes on each side). Turn off heat and set aside.
Remove peppers and garlic from oven. Slice peppers. Using a fork, smash garlic cloves and set aside.
Prepare the sauce. Heat ~1 tbsp olive oil in a nonstick skillet over low heat. Add white ends of green onions and sauté until translucent. Add cream cheese, sour cream, and chicken broth stirring until melted.
Add butter and Parmesan cheese. Stir until sauce begins to thicken. Stir in smashed garlic. Season with salt and pepper.
Add cooked ravioli, chicken sausage and peppers to the sauce. Stir to evenly coat.
Before serving, sprinkle with fresh Parmesan cheese. Garnish with sliced green onion. Add a dash of red pepper flakes for some extra heat!