• Bring a large pot of salted water to a boil over medium-high.
• Preheat broiler to high.
• Meanwhile, cut mushrooms in half (or quarter them, if large).
• Roughly chop spinach.

• Heat a large oven-proof pan over medium. 
  When hot, add 1 tbsp (2 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly. 
• Add thyme sprigs, 1 tsp (2 tsp) sugar and 1/4 cup (1/2 cup) water. Season with salt. Cook uncovered for 4-6 min, stirring occasionally, until dark golden. 
• Remove and disard thyme stems.

• Meanwhile, to an unlined baking sheet, add mushrooms and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• Broil in the middle of the oven for 5-6 min, until tender and golden. 
• Rinse halloumi, then pat dry with paper towels.
• Cut into 1/2-inch cubes. 

• To the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/3 cup (2/3 cup) pasta water. 
• Strain ravioli, then return to the pot, off heat.

• To the pan with onions, add cream cheese, stock powder and 1/2 cup (1 cup) water. Cook for 2-3 min, stirring often, until cheese is melted and sauce is smooth.
• Add ravioli, reserved pasta water, mushrooms and spinach. Cook for 1 min, until spinach is wilted.
• Top with halloumi and sprinkle with cheddar.
• Broil in the top of the oven for 3-4 min, until cheese is melted and light golden.

• Divide ravioli between plates.
• Sprinkle with crispy shallots.

If you've opted for halloumi, rinse halloumi, then pat dry with paper towels. Cut into 3/4-inch cubes.

Top skillet with halloumi and cheddar cheese. Broil in the top of the oven for 3-4 min, until cheese is melted and light golden.