1 lg. egg, beaten
1/2 c. seasoned fine dry bread crumbs
1 tbsp. grated Parmesan cheese
1 (13 oz.) lg. cheese ravioli
5 tbsp. olive oil
2 c. carrots, sliced thin
2 c. onion, chopped fine
2 c. mushrooms, sliced
2 lg. cloves garlic
1 lb. spinach leaves

In shallow dish using fork, beat egg lightly. In second dish combine bread crumbs and grated Parmesan. Dip each ravioli in egg, then in crumb mixture to coat well on both sides. In 12" skillet over medium high heat, heat 2 tablespoons oil. Add ravioli. Cook 2 to 3 minutes on each side until golden. Remove ravioli to plate, keep warm. Add remaining 3 tablespoons oil, heat over medium heat, add carrots, onions, cook about 5 minutes, stirring occasionally until crisp tender. Add mushrooms and garlic, cook 3 more minutes, stirring occasionally until vegetables are tender. Add spinach, cook 2 to 3 minutes longer, stirring occasionally until spinach just begins to wilt. Remove from heat, season with salt and pepper.