1. First, bring a large pot of salted water to a boil. Carefully add the fresh mushroom ravioli and cook according to the package instructions, typically 3-5 minutes for fresh ravioli. Before draining, reserve about 1/2 cup of the starchy pasta water. 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, and sauté for 2-3 minutes until fragrant and softened. Next, stir in the thinly sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and turn a delightful golden brown. Finally, toss the fresh spinach into the skillet and let it wilt for 2-3 minutes, seasoning with a pinch of salt and pepper.

3. Reduce the heat to medium-low and pour in the heavy cream. Let the sauce simmer gently for 2-3 minutes, allowing it to thicken slightly. If the sauce becomes too thick, you can add a splash of the reserved pasta water to achieve the desired consistency. Taste and adjust the seasoning with salt, pepper, and a sprinkle of red pepper flakes.

4. Gently add the cooked ravioli to the skillet, tossing them to coat them evenly in the creamy, mushroom-infused sauce. Allow the dish to heat through for an additional 2-3 minutes. Finally, garnish your Mushroom Ravioli with Spinach with a sprinkle of grated Parmesan cheese and some freshly chopped parsley or basil.