• Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings).
• Wash and dry all produce.
• Thinly slice mushrooms.
• Pick sage leaves off stems, then roughly chop. 
• In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium-high.
• When the pan is hot, add sausage, mushrooms, onions and sage. Cook for 4-6 min, breaking up sausage and stirring often until sausage is cooked through and veggies are softened.** Season with salt and pepper. 
• Reduce heat to medium. 

• 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.
• Drain 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, for about 30 sec, until spinach wilts.

• Divide ravioli between bowls.
• Top with crispy shallots and remaining Parmesan.

If you've opted to add sausage, in a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium-high. When the pan is hot, add sausage, mushrooms, onions and sage. Cook for 4-6 min, breaking up sausage and stirring often until sausage is cooked through and veggies are softened.** Season with salt and pepper.  Follow the rest of the recipe as written.