Ravioli with Spinach Mushrooms and Sundried Tomatoes

Ingredients:

1 ½ pounds of cheese ravioli

2 tbsp of olive oil

8 ozs of mushrooms cleaned & sliced

½ cup of white wine

½ cup of sundried tomatoes sliced without the oil

½ tsp of chili flakes

1 pinch each of oregano, parsley, basil and marjoram

Salt & pepper to taste

1 cup of heavy cream

¾ cups of freshly grated parmesan cheese plus more for serving

2 cups of fresh spinach

1 tbsp of butter

Directions:

Heat the olive oil in a large skillet over medium heat.  Sauté the mushrooms until golden, adding splashes of white while to help the crisp slightly.  Add the chili flakes, spices along with the salt and pepper.  Cook for 30 seconds on medium low. Stir in the sundried tomatoes.

Boil a large pot of salted water.  Once boiling, add in the ravioli. (Once the ravioli rises to the surface, it is done)

While the ravioli is cooking, add the cream to the sauce and bring to a gentle simmer. Add the parmesan and stir until melted. Toss in the spinach and cook until just wilted.  Stir in the butter.

Drain the Ravioli and add them to the sauce.  Toss gently to coat.

Serve with additional cheese and sprinkle with parsley.