Step 1

In a deep saute pan or shallow casserole dish, saute the garlic in olive oil until fragrant.

Step 2

Add the white wine to the pan and let it bubble for a few minutes until it starts to reduce.

Step 3

Add the cream and cheese. Turn the heat down to a very low setting and gently mix the sauce until the cheese is melted through. Remove from the heat and set aside.

Step 4

Boil the mushroom ravioli according to package instructions.

Step 5

Once the pasta is cooked, scoop it out with a slotted spoon and add it to the sauce. Garnish with cherry tomatoes and chives and serve immediately.