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