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

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat, then add minced garlic. Sauté until fragrant, about 1 minute.

Stir in heavy cream, 2 tablespoons of parmesan cheese, and vegetable broth. Bring to a gentle simmer for about 10 minutes until thickened, seasoning with cracked pepper.

In a separate pan, add ½ tablespoon olive oil and sauté fresh spinach until wilted, about 2 minutes. Remove from heat.

Wipe the same pan and sauté sliced mushrooms until golden brown, about 4-5 minutes.

Layer a bit of the cream sauce at the bottom of the greased dish. Add half of the ravioli, followed by the sautéed spinach, mushrooms, and more cream sauce. Repeat with the remaining ingredients.

Cover with aluminum foil and bake for 20 minutes (or 30 minutes if using frozen ravioli). Remove foil and bake for an additional 2 minutes.

Sprinkle red chili pepper flakes and fresh parsley over the baked casserole before serving.