• Thinly slice mushrooms.
• Peel, then mince or grate garlic.
• Peel, then cut shallot into 1/2-inch pieces.
• On a clean cutting board, cut bacon into 1-inch pieces.
• Heat a large non-stick pan over medium-high, when hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.** Transfer to a paper towel-lined plate. Discard bacon fat from the pan. Carefully wipe the pan clean.

• Add ravioli to the boiling water. Cook for 3-4 min, stirring occasionally, until tender. 
• Reserve 3/4 cup (1 1/2 cups) pasta water, then drain ravioli.

• Meanwhile, reheat the pan (from step 1) 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-brown.
• Add garlic. Cook for 30 sec, stirring often, until fragrant.
• Season with salt and pepper.

• Sprinkle Cream Sauce Spice Blend into the pan with veggies. 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.

• Add spinach to the pan with sauce. 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.
• Sprinkle bacon over top.
• Sprinkle remaining Parmesan over top.

If you've opted to add bacon, on a clean cutting board, cut bacon into 1-inch pieces. Heat a large non-stick pan over medium-high, when hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.** Transfer to a paper towel-lined plate. Discard bacon fat from the pan, then carefully wipe clean. Use the same pan to cook mushrooms in step 3.

Top final bowls with bacon.