Cook the Ravioli: Bring a large pot of salted water to a rolling boil. Add cheese ravioli and cook according to package instructions, about 4-5 minutes. Use a slotted spoon to transfer to a plate, reserving 1/2 cup of pasta water.

Melt the Butter: In a medium saucepan, melt 2 tablespoons of butter over medium heat for 1-2 minutes until fragrant.

Sauté the Garlic: Add 3 minced garlic cloves, sauté for about 1 minute until fragrant.

Add the Flour: Whisk in 2 tablespoons of flour and mix for 1-2 minutes until it resembles a smooth paste.

Pour in the White Wine: Pour in 1/2 cup of dry white wine, stir and reduce for 2-3 minutes.

Whisk in the Cream: Gradually add 1 cup of heavy cream, stirring to combine, and simmer for 5 minutes.

Incorporate Seasonings: Add 1/4 teaspoon of Italian seasoning, season with salt and pepper, and simmer for 1-2 more minutes.

Add the Parmesan Cheese: Remove from heat and fold in 1/2 cup of Parmesan cheese until melted and smooth.

Combine with Ravioli: Toss cooked ravioli in the sauce, adding reserved pasta water if necessary.

Serve and Garnish: Plate the ravioli, drizzle with sauce, and sprinkle with chopped parsley.