Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium heat. While the pan heats, thinly slice mushrooms. When the pan is hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer walnuts to a plate. Peel, then mince or grate garlic. Peel, then cut shallot into 1/2-inch pieces. Roughly chop parsley. Roughly chop spinach.

Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain ravioli.

Meanwhile, return the same pan (from step 1) to medium. When hot, add 1 1/2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add mushrooms and shallots. Cook, stirring occasionally, until mushrooms are golden-brown, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.

Sprinkle Cream Sauce Spice Blend into the pan with veggies. Cook, stirring often, until veggies are coated, 30 sec. Add cooking wine. Cook, stirring constantly, until mixture is combined and reduces slightly, 30 sec. Stir in cream and reserved pasta water. Bring to a simmer. Simmer, stirring often, until sauce thickens slightly, 2-3 min.

Add spinach and half the parsley to the pan with sauce. Cook, stirring often, until spinach wilts, 1 min. Add ravioli and half the Parmesan. Gently stir until ravioli is coated and Parmesan melts, 30 sec. Season with salt and pepper, to taste.

Divide ravioli between bowls. Sprinkle walnuts, remaining Parmesan and remaining parsley over top.