Cook the Ravioli:

• Fill a large pot with water, add salt, and bring it to a boil.
• Cook the ravioli according to the package instructions, usually 3-4 minutes for fresh ravioli or longer for frozen.
• Once cooked, drain the ravioli and set aside.

Sauté the Mushrooms:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat.
• Add the sliced mushrooms and sauté for 5 to 7 minutes until they are golden brown and tender.
• Stir occasionally to avoid burning.

Add Garlic and Sun-Dried Tomatoes:

• Add the minced garlic, red pepper flakes, and sun-dried tomatoes to the skillet.
• Sauté for another 2 minutes, allowing the garlic to become fragrant and the sun-dried tomatoes to soften.

Cook the Spinach:

• Add the fresh spinach to the skillet with the mushrooms and garlic.
• Cook for 1-2 minutes, stirring frequently, until the spinach wilts down.

Combine Ravioli and Vegetables:

• Once the spinach is wilted, gently add the cooked ravioli to the skillet. Toss everything together to coat the ravioli in the flavorful mixture of mushrooms, sun-dried tomatoes, and spinach.

• Drizzle the dish with 1 tablespoon of olive oil for added richness.Finish and Serve:
• Adjust seasoning with salt and pepper if necessary.
• Serve hot, garnished with extra red pepper flakes or fresh herbs if desired.