In a medium sauté pan heat olive oil. Sauté mushrooms, asparagus and spinach.
Add salt and pepper. Add white wine, cream, chives and butter.
Reduce until thickened. Toss in braising pan.
In a boiling pot of water, cook ravioli, strain well and toss with sauce.
Plate and sprinkle grated Quillisascut’s dried goat cheese.
Plate into Pristine Bowl.
Garnish with ½ tsp chives.