20 oz refrigerated or frozen mushroom ravioli

2 tbsp butter

2 cloves garlic, minced

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1/4 tsp salt (adjust to taste)

1/4 tsp black pepper

1/4 tsp Italian seasoning or dried thyme

2 tbsp reserved pasta water (as needed)

Fresh parsley or basil, chopped (for garnish)

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Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Reserve ½ cup pasta water, then drain.

In a large skillet over medium heat, melt butter. Add garlic and sauté for 30 seconds until fragrant.

Pour in heavy cream and bring to a gentle simmer. Cook 3–4 minutes, stirring occasionally.

Stir in Parmesan cheese, salt, pepper, and Italian seasoning until smooth and creamy.

Add cooked ravioli to the skillet and gently toss to coat. Add reserved pasta water a little at a time if the sauce needs thinning.

Simmer 2–3 minutes until everything is warmed through.

Garnish with fresh herbs and extra Parmesan before serving.

Garlic Mushroom Boost: Add sautéed sliced mushrooms for more texture.
Protein Add-In: Top with grilled chicken, shrimp, or crispy pancetta.
Lighter Version: Swap half the cream for whole milk or half-and-half.
Vegan Option: Use dairy-free ravioli, plant-based butter, cashew cream, and vegan Parmesan.
Truffle Style: Finish with a drizzle of truffle oil for a gourmet twist.