1 20 oz. package fresh cheese ravioli (From the refrigerated section of your supermarket)
2 Tbsp. olive oil
1 Tbsp. minced garlic
8 oz. crimini mushrooms, chopped
2 Tbsp. flour
2 cups half and half
1 10 oz. package frozen spinach
2 tsp. salt
1 tsp. black pepper
1 tsp. nutmeg
5 oz. shredded parmesan cheese
Bring 4 quarts of water to a boil in a large pasta pot. Add ravioli and boil according to package directions, 8-10 minutes.
While pasta is boiling, heat olive oil and garlic in a large sauté pan over medium high heat. Sauté 3 minutes. Add chopped mushrooms and sauté another 5-6 minutes. Add flour and stir until thick. Add 1 cup of half and half. Reduce heat to medium low and stir frequently until sauce begins to thicken. Add second cup of half and half. Simmer sauce for another 3-4 minutes.
Place frozen spinach in a microwave safe bowl with 2 Tbsp. water. Cook on high for two minutes. Drain and chop spinach and add to sauce. (Chef's Note: For best results, squeeze as much liquid as possible out of spinach before chopping. This will ensure the pasta sauce is not too thin.) Mix well to combine. Add salt, pepper, nutmeg and all but 3 Tbsp. parmesan cheese. Stir until sauce is creamy and thick.
Drain water from ravioli and add pasta to sauce. Toss gently to combine. Serve Ravioli Florentine topped with additional shredded parmesan cheese.