Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with extra virgin olive oil.

In a saucepan, heat ½ tbsp olive oil over medium heat. Sauté minced garlic for 1 minute until golden. Add vegetable broth and light cream, bringing to a simmer for 2-3 minutes until slightly thickened. Season with black pepper and chili flakes; set aside.

In a separate skillet, heat remaining 1 tbsp olive oil over medium-high heat. Sauté sliced cremini mushrooms for 4-5 minutes until golden brown. Add fresh baby spinach and stir for 1-2 minutes until just wilted. Remove from heat.

Spread 2 tablespoons of sauce over the bottom of the baking dish. Arrange half of the uncooked fresh ravioli in a single layer. Top with half of the mushroom-spinach mixture, drizzle half of the sauce, and sprinkle half of the cheese.

Repeat the exact layering process with remaining ravioli, veggies, sauce, and cheese.

Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake uncovered for 5 minutes until cheese is bubbly and golden brown.

Garnish with fresh chopped parsley before serving warm.