Butternut Squash, Mushroom & Goat Cheese Ravioli w/ Garlicky Spinach + Chili Olive Oil

Drop the ravioli into boiling water and cook for 7-8 minutes. Meanwhile, bring a saucepan to medium heat and add chili olive oil. Once ravioli is cooked, add it to the saucepan with the chili olive oil. In a salad bowl, toss approximately 2 cups of organic baby spinach with 1-2 tablespoons of extra virgin olive oil, 1/4 teaspoon of sea salt, and 2-3 finely minced garlic cloves. When the spinach mixture is well mixed, throw it on top of the ravioli in the saucepan and sauté everything together for a few minutes. Transfer to individual bowls, then throw a handful of crumbled feta on top and sprinkle with some extra chili oil or chili flakes.