Start by prepping your spinach, crimini mushrooms, garlic & olives and setting aside in a bow. You see two bowls here since Christina can't have the garlic.

Sautée your minced ingredients on high heat for 2-3 minutes in 2tbsp of olive oil until they are fragrant and the water is removed from the ingredients. Set aside in a separate bowl. If you opt, add in a few dashes of chili pepper flakes and stir into your mix.

Lay out 1/2 of your potsticker wrappers and put a small spoonful of ravioli mixture onto each. Make sure not to add too much so the seams don't break. Once added, lay a 2nd wrapper on top and, after brushing a little water onto it, fold the bottom ravioli's edge over the top and crimp with a fork (see photo). As you start this, place a large stock pot full of water on high to bring to a boil. Add salt and olive oil to the water.

Continue this process until you have all 12 ready. Add 2-3 at a time into the boiling water for 1-2 minutes each until they float and the wrapper is translucent. Set aside and keep warm. While doing this, sautée your sage & shitake mushrooms in healthy amount of butter or olive oil, and make them crisp by occasionally "frying them" by tilting the pan on its side to capture the ingredients in the boiling oil. If you're using the fresh kale, add it in now to wilt it.

Place your desired number of ravioli into a bowl for serving and spoon the mushroom & sage sauce onto the ravioli. Finish with salt, fresh cracked pepper, and Parmigiana Reggiano.