Bring a pot of salted water to a boil and add in 20 ounces of mushroom ravioli. Cook for just a few minutes and strain the water out using a colander.
Then melt 1/4 cup of unsalted butter in a large pan. Bring the heat to medium, then add in 8 ounces of sliced baby Bella mushrooms.
Stir the mushrooms until they are cooked and tender (about 3-5 minutes).
Now add 2 pressed garlic cloves and stir for 20 seconds.
Add in 2 ounces of cream cheese and stir just until the cream cheese is melted. Then pour in 2 cups of heavy cream.
Let the sauce come to a simmer, then turn the heat off and stir in 3/4 cup grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper. Then add in the cooked ravioli and stir it into the creamy mushroom sauce.