Preheat your oven to 400°F (200°C) and grease a 9 x 13-inch baking dish with olive oil.

In a medium saucepan, add 1 tablespoon of olive oil, then toss in minced garlic and sauté for about 1 minute until fragrant.

Pour in the cream and vegetable broth, then add 2 tablespoons of parmesan cheese. Simmer for about 10 minutes until it thickens.

In a separate skillet, heat ½ tablespoon of olive oil, add fresh spinach, and sauté for about 2-3 minutes until wilted.

In the same skillet, add sliced mushrooms and sauté for 4-5 minutes until golden and tender.

Layer cream sauce at the bottom of the baking dish, followed by half of the ravioli, sautéed spinach, and mushrooms, sprinkle with parmesan.

Add remaining ravioli, top with the rest of the sautéed spinach, mushrooms, parmesan, and pour remaining cream sauce over.

Cover with aluminum foil and bake for 20 minutes. For frozen ravioli, bake for 30 minutes. Remove foil and bake for an additional 2 minutes.

Garnish with chili flakes or fresh parsley before serving and enjoy the comforting layers.