Once the butter melts, add minced garlic and sauté for a minute or until it is fragrant.
Toss the sliced porcini mushrooms and sauté them for a minute or two or until they start to soften.
Add fresh baby spinach and season with red pepper flakes, black pepper, and salt.
Continue to sauté the ingredients until the spinach wilts and the mushrooms are cooked through.
Set the skillet aside.
Heat water in a pot. Once it starts to boil, add the cheese ravioli and let it cook until it starts to float to the top. Once done, take the ravioli out of the water.
Place the skillet back over medium heat and stir in the ravioli.
Cook for a minute or two until everything warms through.
For the garlic sauce
Place a saucepan over medium heat and add butter.
Once it melts, add minced garlic and sauté for 30 seconds.
Carefully add dry white wine and mix well.
Let it simmer for a minute or two.
Add lemon juice and finely chopped parsley, mix well and let the sauce simmer until it reaches your desired consistency. Season with salt and black pepper.
Serving
Serve the mushroom ravioli with spinach in a large serving dish and pour garlic butter sauce on top.
Add a touch of heavy cream (if desired) and enjoy!