• Before starting, bring a large pot of salted water to a boil. Wash and dry all produce. 
• In a large non-stick pan, melt 2 tbsp (4 tbsp) butter over high.
• While butter melts, thinly slice mushrooms.
• Add sausage, mushrooms, onions and 2 tbsp water (same for 4 servings). Season with pepper and half the truffle salt.
• Cook for 6-9 min, breaking up sausage into smaller pieces, until all the liquid is absorbed and sausage is cooked through.** 

• 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 over top. 
• Using scissors, snip chives over top.

If you've opted to add sausage, add sausage along with mushrooms, onions and 2 tbsp water (same for 4 servings). Season with pepper and half the truffle salt. Cook for 6-9 min, breaking up sausage into smaller pieces, until all the liquid is absorbed and sausage is cooked through.**  Follow the rest of the recipe as written.