Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water boils, thinly slice mushrooms. Peel, then finely chop shallot.

Toss mushrooms with half the Italian seasoning and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 18-20 min.

While mushrooms roast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots and remaining Italian seasoning. Cook, stirring often, until tender, 2-3 min. Add broth concentrate and spinach. Cook, stirring occasionally, until spinach wilts, 1-2 min. Remove pan from heat, then stir in sour cream. Season with salt and pepper.

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

Add mushrooms, sauce, reserved pasta water and half the Parmesan to the large pot with ravioli. Stir carefully to combine. Season with salt and pepper. Divide ravioli and veggies between bowls. Sprinkle remaining Parmesan over top.