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In a large skillet, add 2 tablespoons of olive oil. Then bring the heat to medium-high heat.
Add in 1 cup of finely chopped yellow onion and 2 minced garlic cloves. Stir until the onion becomes translucent.
Then add 8 oz of sliced baby Bella mushrooms and stir until they become tender (about 2-3 minutes).
Then pour in 2 cups puréed San Marzano tomatoes and 1 cup heavy whipping cream. Let the sauce simmer over low heat for about 5 minutes with stirring occasionally.
In the meantime, cook 18 oz of sausage ravioli in a pot of salted boiling water. Cook al dente.
Now remove the sauce from the heat and stir in 1 cup of grated Parmesan cheese. Then season with salt (to taste).
Lastly, stir in the cooked sausage ravioli and garnish with 3 chopped basil leaves. Serve warm.