Preheat your oven to 400ºF (200ºC) and grease a 9 x 13-inch baking dish.

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant. Add the cream, 2 tablespoons parmesan, and vegetable broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes, season with black pepper to taste. The sauce should thicken enough to coat the back of a spoon.

In the meantime, quickly saute the spinach in ½ tablespoon olive oil, then set aside. Wipe the pan from spinach water, heat ½ tablespoon olive oil, and saute mushrooms until the edges are golden about 4 – 5 minutes.

Pour a little of the cream sauce into the bottom of the baking dish. Arrange half of the ravioli in a single layer on top.

Top with half the sauteed spinach, half the mushrooms, half the cream sauce, and parmesan. Repeat the layers starting with what’s left of the ravioli. Finish by topping with the remainder of the spinach, mushroom, cream sauce, and parmesan. Sprinkle cracked pepper in between the layers, to taste.

Cover the baking dish with aluminum foil and bake for 20 minutes for fresh ravioli (30 minutes for frozen). Remove the foil and continue baking for about 2 minutes to crisp up the cheese and the edges of the mushrooms. Garnish the mushroom ravioli casserole with red chili pepper flakes and parsley. Serve with garlic bread, salad, or veggies. Enjoy!