• Before starting, bring a large pot of salted water to a boil. Wash and dry all produce. 
• Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
• Discard bacon fat from pan; carefully wipe pan clean.
• In the same pan, melt 2 tbsp (4 tbsp) butter over high.
• While butter melts, thinly slice mushrooms.
• Add mushrooms, onions and 2 tbsp water (same for 4 servings). Season with pepper and half the truffle salt.
• Cook for 6-9 min, stirring often, until tender and liquid has absorbed. 

• Sprinkle Cream Sauce Spice Blend over top of veggies. Stir to coat.
• Add cream and 3/4 cups (1 1/4 cups) water.
• Reduce heat to medium. Cook for 3-4 min, stirring occasionally, until sauce has thickened slightly.

• While sauce simmers, to the boiling water, add ravioli. Cook for 2-3 min, stirring occasionally, until tender but still firm to the bite. 
• Reserve 1/4 cup (1/2 cup) pasta water. Strain ravioli, then add directly to the pan with sauce. Stir to coat.
• Add spinach. Cook for 1 min, stirring often, until sauce thickens and spinach wilts. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)

• Divide ravioli between plates.
• Sprinkle remaining truffle salt over ravioli.
• Crumble goat cheese and bacon over top. 
• Using scissors, snip chives over top.

If you've opted to add bacon, heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard bacon fat from pan; carefully wipe pan clean. In the same pan, melt 2 tbsp (4 tbsp) butter over high. While butter melts, thinly slice mushrooms. Cook mushrooms in butter as directed.

Roughly crumble bacon over top.