Ingredients:

• 10 oz ravioli (cheese ravioli, pesto-filled, etc.)
• 2 tablespoons Garlic extra virgin olive oil
• 2 tablespoons Bourbon Balsamic Vinegar
• ¼ cup sun-dried tomatoes , chopped
• 10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
• 5 oz spinach , fresh
• 4 cloves garlic , minced
• ¼ teaspoon red pepper flakes
• 1 tablespoon garlic extra virgin olive oil
• salt and pepper

Instructions:

Cook ravioli until al dente. Drain.

In a large skillet, heat 2 tablespoons of garlic extra virgin olive oil on medium heat.

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

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

To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of garlic olive oil, 2 tablespoons bourbon balsamic vinegar and stir.

Reheat gently on medium-low heat.

Season with salt and pepper.

Enjoy!