Step 1

Cook ravioli until al dente. Drain.

Step 2

In a large skillet, heat 2 tablespoons olive oil on medium heat.

Step 3

Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.

Step 4

Add fresh spinach, minced garlic, red pepper flakes.  Continue cooking and stirring until the spinach wilts.

Step 5

To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.

Step 6

Season with salt and pepper.