Mushroom Ravioli

Ingredients

• 1 (18-ounce) package refrigerated cheese-filled ravioli  or  mushroom-filled ravioli
• 2 tbsp extra-virgin olive oil
• 2 (4-ounce) packages assorted fresh mushrooms, such as cremini, shiitake  and/or  oyster, roughly chopped, divided
• 4 sun-dried tomatoes in oil, drained and thinly sliced (about 1/4 cup)
• 1 medium shallot, finely chopped
• 2 clove garlic, finely chopped
• 1 (5 ounce) package baby spinach
• 1 cup reduced-sodium chicken broth
• 2 tbsp chopped fresh sage
• 2 tbsp chopped fresh parsley, plus more, for garnish
• 1 tbsp unsalted butter
• Grated Parmesan cheese, for serving

Instructions

1. Bring a large pot of water to a boil over high heat. Cook ravioli according to package directions, omitting salt. Drain and set aside.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add half of the mushrooms; cook, undisturbed, until slightly browned on one side, about 2 minutes. Continue cooking, stirring occasionally, until well browned throughout, about 2 minutes. Move the mushrooms to one side of the pan and add the remaining mushrooms. Cook, stirring occasionally, until browned throughout, about 3 minutes.
3. Add sun-dried tomatoes, shallot and garlic to the pan; cook, stirring constantly, until fragrant, about 1 minute. Stir in spinach; cook until it starts to wilt, about 2 minutes. Add broth and bring to a simmer over medium-high heat; simmer, stirring occasionally, until the broth is slightly reduced, about 2 minutes. Remove from heat; stir in sage, parsley, and butter. Add the ravioli and toss to combine. Garnish with additional parsley and serve with Parmesan, if desired.