Melt 2 tablespoons of butter in a skillet over medium heat, add 2 minced garlic cloves and sauté for about 1 minute until fragrant.

Add 8 ounces of sliced mushrooms to the skillet and cook for about 5 minutes until tender and slightly golden.

Whisk together 1 cup of milk and 2 tablespoons of flour until smooth, then pour into the skillet, stirring continuously for about 1 minute until slightly thickened.

Stir in ½ cup of grated Parmesan cheese, season with salt and pepper, and allow the cheese to melt into the sauce.

In a separate pot, boil salted water and cook 10 ounces of ravioli according to package instructions, usually around 3-5 minutes.

Gently drain the ravioli and fold them into the sauce in the skillet, ensuring they are well coated.

Serve immediately on warm plates and garnish with additional grated Parmesan and chopped parsley.