Step 1

Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.

Step 2

In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.

Step 3

Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).

Step 4

Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.

Step 5

Gently stir in ravioli.

Step 6

If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.