1-Cook the ravioli: Bring a large pot of salted water to a boil. Add 10 ounces of ravioli and cook according to package instructions, usually 3-4 minutes until floating. Drain and set aside.

2-Sauté mushrooms and tomatoes: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 10 ounces sliced mushrooms and 1/4 cup chopped sun-dried tomatoes. Cook for 5-7 minutes until mushrooms are golden and tender.

3-Add spinach and seasonings: Stir in 5 ounces fresh spinach, 4 cloves minced garlic, and 1/4 teaspoon red pepper flakes. Cook 2-3 minutes until spinach wilts.

4-Combine everything: Add the cooked ravioli to the skillet. Drizzle with 1 tablespoon olive oil, gently stir to coat, and reheat for 1-2 minutes.

5-Season and serve: Taste and add salt and pepper. Serve hot, plain or with extras like creamy sauce.