Cook 9 oz Four cheese ravioli according to package instructions and set aside. In a large cooking pan, heat up 1 tbsp oil and add 3 oz fresh chopped spinach and 4 oz sliced mushrooms. Saute until spinach cooks down and add 2 cloves minced garlic, some salt and pepper. Saute until garlic is fragrant. Add 1/4 c. vegetable broth, stir well. Add 1 c. heavy cream, 1/2 tsp Worcestershire sauce, 1 clove pressed garlic, salt and pepper and stir well. Add 1/4 lb fresh shrimp and 1/4 lb fresh scallops. Cook until shrimp start to turn pink and flip shrimp and scallops. Add ravioli, carefully stir in and cook until shrimp is done. Stir in Parmigiano-Reggiano and cook for another minute. Serve immediately.