Cook ravioli according to packaging.

To a separate bowl, add and season shrimp and lobster.

To a medium-high skillet, add in 2tbsp grapeseed oil and 2 tbsp butter, followed by the seafood. Sautee until no longer opaque. Remove from skillet and set aside.

To the same skillet, now on medium heat, add in 2 tbsp olive oil and grape tomatoes. Salt the tomatoes and cover for 3 minutes. This will allow the tomatoes to soften.

Add in minced garlic and sauté until fragrant. Follow with chardonnay and lemon juice. Allow liquid to reduce by half.

Once reduced, add in heavy cream and bring to a simmer. Season sauce with PGET All Purpose Seasoning and red pepper flakes.

Add parmesan cheese and pasta water as needed to thicken the sauce, before adding your spinach.