Bring a large pot of salted water to a boil. Cook ravioli until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons olive oil over medium heat.
Add mushrooms and sun-dried tomatoes. Sauté for 2–3 minutes until mushrooms soften. <
Id=”instruction-step-4″ style=”margin-bottom: 1em”>4. Stir in minced garlic and red pepper flakes. Let cook for 30 seconds. <
Id=”instruction-step-5″ style=”margin-bottom: 1em”>5. Add fresh spinach and stir until wilted, about 2 minutes. <
Id=”instruction-step-6″ style=”margin-bottom: 1em”>6. Lower heat to medium-low. Add cooked ravioli and 1 tablespoon olive oil. Stir gently to combine. <
Id=”instruction-step-7″ style=”margin-bottom: 1em”>7. Reheat for 1–2 minutes and season with salt and pepper to taste.
D=”instruction-step-8″ style=”margin-bottom: 1em”>8. Serve immediately with grated Parmesan or fresh basil, if desired.
