1. Begin by bringing a large pot of salted water to a boil. Gently add the fresh mushroom ravioli and cook according to the package instructions, typically 3-5 minutes. Reserve 1/2 cup of the pasta cooking water before draining the ravioli. Set the cooked ravioli aside.

2. In a large skillet, heat the olive oil and butter over medium heat until melted and slightly bubbly. Add the minced garlic and chopped shallots, and sauté for 2-3 minutes until fragrant and softened. Next, stir in the sliced cremini or button mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and turn a beautiful golden brown. Finally, add the fresh spinach to the skillet and cook for an additional 2-3 minutes, just until the spinach is wilted. Season the vegetable mixture with a pinch of salt and pepper.

3. Reduce the heat to medium-low and stir in the heavy cream. Let the sauce simmer gently for 2-3 minutes, allowing it to thicken slightly. If the sauce is too thick, gradually add a splash of the reserved pasta cooking water until you reach the desired consistency.

4. Gently add the cooked Mushroom Ravioli to the skillet, tossing them to coat them evenly in the creamy sauce. Cook for an additional 2-3 minutes, just until everything is heated through. Garnish the dish with a sprinkle of grated Parmesan cheese and chopped fresh herbs, such as parsley or basil, for a vibrant and appetizing presentation.