Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, thinly slice mushrooms.

Add mushrooms, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 16-18 min.

While mushrooms roast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions and remaining Italian Seasoning. Cook, stirring often, until tender, 2-3 min. Reduce heat to medium-low, then add cream and broth concentrate. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove the pan from heat. Add spinach, then stir until wilted, 1-2 min. Season with salt and pepper.

When sauce is ready, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain and return ravioli to the same pot, off heat.

Add sauce and half the Parmesan to the pot with ravioli. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time, to taste!) Season with salt and pepper, then stir gently to coat.

Divide ravioli between bowls. Top with mushrooms, then sprinkle remaining Parmesan over top.