• Before starting, add 10 cups and 1 tbsp salt to a large pot (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. 
• Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Remove to a plate.
• In the same pan, heat 1 tbsp (2 tbsp) butter, swirling to melt.
• Add mushrooms, onions and sage. Cook for 5-6 min, stirring occasionally, until 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. Strain ravioli, then return to the pot, off heat.

• To the pan with mushrooms, add cream, cream cheese, vegetable 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 more 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.
• Top with chicken, crispy shallots and remaining Parmesan.

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Remove to a plate. Use the same pan to cook mushrooms.

Top bowls with chicken.