In a large pot, bring salted water to a rolling boil over high heat. Gently add the ravioli and cook according to package instructions, about 3-5 minutes for fresh ravioli. Drain and set aside.

Heat a large skillet over medium heat and drizzle in olive oil. Add sliced mushrooms and sauté for 5-7 minutes until golden brown and tender.

Introduce minced garlic to the skillet and sauté for 1 minute, stirring continuously to prevent burning.

Pour in the heavy cream, stirring to combine with mushrooms and garlic. Simmer gently for 3-4 minutes until it thickens slightly. Stir in grated Parmesan cheese.

Gently add the drained ravioli into the skillet and toss to coat in the sauce. Season with salt and pepper to taste.

Plate the ravioli and generously drape creamy mushroom sauce over each serving. Garnish with chopped parsley.