Mushroom Ravioli with Creamy Mushroom Sauce

Bring a pot of salted water to a boil. Gently add the mushroom ravioli and cook according to package instructions until they float to the surface.

Melt butter in a skillet over medium heat. Add minced garlic and sauté until fragrant, being careful not to let it brown.

Add the sliced mushrooms to the skillet and cook until golden brown, about 5-7 minutes.

Pour in the heavy cream, bring to a gentle simmer, and stir in the grated Parmesan cheese until melted.

Drain the ravioli and toss them gently in the sauce to coat. Garnish with fresh parsley before serving.