Before starting, wash and dry all produce. Thinly slice mushrooms. Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan 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, 1-2 min.

Meanwhile, 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.

Meanwhile, sprinkle Cream Sauce Spice Blend over mushrooms. Cook, stirring often, until mushrooms are coated, 1-2 min. Add cream and broth concentrate. Bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Add spinach, then stir until wilted, 1-2 min. Remove the pan from heat, then season with salt and pepper.

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

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

Divide ravioli between bowls. Sprinkle remaining Parmesan over top.