• Before starting, to a large pot, add 10 cups and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high.
• Wash and dry all produce.
• Thinly slice mushrooms.
• Pick sage leaves from stems, then roughly chop. 
• In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium-high.
• When hot, add mushrooms, onions and sage. Cook for 5-6 min, stirring occasionally, until softened. Season with salt and pepper. 
• Reduce heat to medium. 

• Meanwhile, heat a separate large non-stick pan over medium.
• When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. 
• Meanwhile, to the boiling water, add ravioli, then reduce heat to medium-high. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/2 cup (1 cup) pasta water. Strain ravioli, then return to the pot, off heat.

• To the pan with mushrooms, add cream, cream cheese, broth concentrate, half the Parmesan and 1/4 cup (1/2 cup) pasta water. Cook for 1-3 min, stirring often, until cream cheese melts and sauce thickens slightly. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper.
• Remove from heat.
• Transfer sauce to the pot with ravioli.
• Add spinach. Gently stir to coat, about 30 sec, until spinach wilts.

• Divide ravioli between bowls.
• Roughly crumble bacon over top.
• Top with crispy shallots and remaining Parmesan.

If you've opted to add bacon, heat a separate large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. 

Roughly crumble bacon over plated pasta.