• Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Preheat oven to 450°F.
• Wash and dry all produce.
• Thinly slice mushrooms.
• Peel, then mince or grate garlic.
• Peel, then cut shallot into 1/2-inch pieces.
• Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 16-18 min, until golden and cooked through.**

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

• Meanwhile, heat a large non-stick pan over medium.
• When hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl the pan until melted.
• Add mushrooms and shallots. Cook for 3-4 min, stirring occasionally, until mushrooms are golden.
• Add garlic. Cook for 30 sec, stirring often, until fragrant.
• Season with salt and pepper.

• Into the pan with veggies, sprinkle Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until veggies are coated.
• Add cooking wine. Cook for 30 sec, stirring constantly, until mixture is combined and reduced slightly.
• Stir in cream and reserved pasta water, then bring to a simmer.
• Simmer for 2-3 min, stirring often, until sauce thickens slightly.

• To the pan with sauce, add spinach. Cook for 1 min, stirring often, until spinach wilts.
• Add ravioli and half the Parmesan. Gently stir for 30 sec, until Parmesan melts and ravioli is coated.
• Season with salt and pepper.

• Divide ravioli between bowls.
• Thinly slice chicken. Top bowls with chicken.
• Sprinkle remaining Parmesan over top.

Preheat oven to 450°F. Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 16-18 min, until golden and cooked through.**

Thinly slice chicken. Top bowls with chicken.