Method

• Bring a medium-size pot of water to the boil. Once the water begins to boil, add the ravioli. Stir occasionally to prevent the pasta from sticking together. Meanwhile, finely slice the mushrooms. 
  
• In a separate pan on high heat, add 1 Tbsp of olive oil and the mushrooms, cooking for about 5 minutes. Add the tomato sauce and bring to the boil. Cut the broccolini in half and add it to the sauce, cooking for a further 3-4 minutes. Drain the ravioli.
  
• Assemble your dish. On a large platter, add ¾ of the punnet of spinach, then place the ravioli on top and drizzle over 1 tsp of olive oil. Toss the spinach and ravioli and pour over the tomato sauce. Serve with freshly shaved parmesan, and sprinkle over the remaining spinach.