Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add ravioli and cook for 3-5 minutes if using fresh, or according to package directions for frozen. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for about 5-7 minutes until golden brown and tender.

Add minced garlic to the skillet and cook for another minute until fragrant, being careful not to let it burn.

Pour in heavy cream, stirring into the mushroom and garlic mixture. Reduce heat to low and let simmer for 3-4 minutes until thickened.

Stir in grated Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste.

Add the drained ravioli to the skillet and gently toss to coat in the sauce. If the sauce is too thick, add a little reserved pasta water to adjust the consistency.

Serve in bowls, garnished with chopped parsley and enjoy immediately.