Before starting, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, thinly slice mushrooms. When the pan is hot, add 2 tbsp (4 tbsp) butter, then swirl until melted, 1 min. Add mushrooms. Cook, stirring occasionally, until golden-brown, 5-6 min. Season with salt and pepper. Add cooking wine. Cook, stirring often, until absorbed, 1 min.

Sprinkle flour over mushrooms. Cook, stirring often, until mushrooms are coated, 1 min. Add cream, broth concentrate and 1/4 cup (1/2 cup) water or milk. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove from heat, then cover to keep warm.

While spinach wilts, add ravioli to the boiling water. Cook, stirring gently, until tender, 2-4 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain.

Add spinach and half the Parmesan to the pan with sauce. Season with salt and pepper, then stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)

Divide ravioli between bowls. Top with creamy mushroom sauce.Sprinkle remaining Parmesan over top.