1. Start by bringing a large pot of salted water to a boil. Gently add the fresh mushroom ravioli and cook according to the package instructions, typically 3-5 minutes. Be sure to reserve about 1/2 cup of the pasta cooking water before draining the ravioli. Set the cooked ravioli aside while you prepare the sauce.

2. In a large skillet, heat the olive oil and butter over medium heat until melted and slightly bubbly. Add the minced garlic and chopped shallots to the pan and sauté for 2-3 minutes, or until fragrant and softened. Next, stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and turn a beautiful golden brown. Finally, add the fresh spinach to the skillet and cook for an additional 2-3 minutes, just until the spinach is wilted. Season the mixture with a pinch of salt and pepper.

3. Reduce the heat to medium-low and stir in the heavy cream. Let the sauce simmer gently for 2-3 minutes, allowing the flavors to meld. If the sauce seems too thick, add a splash of the reserved pasta cooking water to thin it out to your desired consistency. Taste and adjust the seasoning with salt, pepper, and a sprinkle of red pepper flakes (if desired).

4. Gently add the cooked mushroom ravioli to the skillet, tossing to coat the pasta evenly in the creamy sauce. Cook for an additional 2-3 minutes, just until everything is heated through. Garnish your Mushroom Ravioli with Spinach with a sprinkle of grated Parmesan cheese and freshly chopped herbs, such as parsley or basil, before serving.