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

Drop your favorite ravioli or tortellini into boiling water for ~8 minutes, then drain. Quick tip: when they float to the surface, they’re ready! Bring a saucepan to medium heat and add 1 Tbsp of chili olive oil, garlic infused olive oil (or truffle oil) and the cooked ravioli. In a salad bowl, toss ~2 cups of baby spinach, arugula or kale with 1-2 Tbsp of extra virgin olive oil, 1 tablespoon of fresh lemon juice, 1/4 tsp of sea salt, and 2 finely minced garlic cloves. When well mixed, throw on top of the ravioli and sauté everything together. Throw a handful of crumbled feta or manchego, sprinkle some more chili oil, extra chili flakes and transfer to individual bowls.