• Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings).
• Wash and dry all produce.
• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate.
• Meanwhile, thinly slice mushrooms.
• Pick sage leaves off stems, then roughly chop. 
• In the same pan, heat 1 tbsp (2 tbsp) butter over medium-high.
• When the pan is hot, add mushrooms, onions and sage. Cook for 5-6 min, stirring occasionally, until softened. Season with salt and pepper. 
• Reduce heat to medium. 

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

• To the pan with mushrooms, add cream, cream cheese, broth concentrate, half the Parmesan and 1/4 cup (1/2 cup) pasta water. Cook for 1-3 min, stirring often, until cream cheese melts and sauce thickens slightly. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper.
• Remove from heat.
• Transfer sauce to the pot with ravioli.
• Add spinach. Gently stir to coat, for about 30 sec, until spinach wilts.

• Thinly slice chicken.
• Divide ravioli between bowls. Top with chicken.
• Top with crispy shallots and remaining Parmesan.

If you’ve opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate. Use the same pan to cook mushrooms.

Thinly slice chicken. Top bowls with chicken.