Garlicky Mushroom and Spinach Ravioli

Ingredients

8 oz. pkg. Rising Moon Organic Wild Mushroom Ravioli, prepared according to package directions

3 tablespoons extra virgin olive oil, divided

4 oz. cremini mushrooms, stems removed and sliced

2 oz. shitake mushrooms, stems removed and sliced

2 cloves garlic, minced

Splash of dry white wine, or water

4 cups spinach, torn

Parmesan Reggiano

Directions

In a skillet, heat 2 tablespoons olive oil over low heat.   Turn heat up to medium, add mushrooms and toss them in the oil then sprinkle with salt and pepper and cook, stirring occasionally until mushrooms are tender and begin to brown.  

Add wine or water and scrape any bits from the bottom of the pan.

Add garlic and cook a few minutes more. 

Add spinach and stir in as it wilts.

When spinach is wilted remove from heat.

Stir in ravioli and remaining tablespoon olive oil.

Season to taste with salt and pepper.

Serve topped with grated Parmesan Reggiano cheese.