Instructions
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Cook ravioli until al dente. Drain.
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In a large skillet, heat 2 tablespoons olive oil on medium heat.
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Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.
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Add fresh spinach, minced garlic, red pepper flakes. Continue cooking and stirring until the spinach wilts.
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To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.
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Season with salt and pepper.
