Ingredients

• 1 (18-ounce) package refrigerated cheese-filled ravioli or mushroom-filled ravioli

• 2 tablespoons extra-virgin olive oil

• 2 (4-ounce) packages assorted fresh mushrooms, such as cremini, shiitake and/or oyster, roughly chopped, divided

• 4 medium sun-dried tomatoes in oil, drained and thinly sliced (about 1/4 cup)

• 1 medium shallot, finely chopped

• 2 cloves garlic, finely chopped

• 1 (5 ounce) package baby spinach

• 1 cup reduced-sodium chicken broth

• 2 tablespoons chopped fresh sage

• 2 tablespoons chopped fresh parsley, plus more for garnish

• 1 tablespoon unsalted butter

• Grated Parmesan cheese for serving