In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 1 minute.

Next, incorporate 8 ounces of chopped mushrooms and cook for 5–7 minutes, stirring occasionally, until they soften and begin to brown.

Finally, stir in 4 cups of fresh spinach and cook until wilted, approximately 2 minutes.

While preparing the filling, bring a large pot of salted water to a rolling boil. Carefully add the ravioli, ensuring they have plenty of space to float freely. Cook for about 3–4 minutes or until they rise to the surface.

Gently drain the ravioli and set aside, reserving a small amount of the pasta water for later.

In the skillet with the sautéed mushroom and spinach mixture, lower the heat to medium-low. Add the cooked ravioli and gently fold them into the mixture.

If the mixture seems dry, add a splash of the reserved pasta water. Stir to combine all the flavors, allowing the ravioli to warm through for about 1-2 minutes.

Sprinkle freshly grated Parmesan cheese over the ravioli and sautéed vegetables. Season with salt and freshly cracked black pepper to taste.

Allow the cheese to melt slightly, then remove from heat and serve hot, garnished with additional Parmesan if desired.