Bring a large pot of water to a rolling boil over high heat. Add the mushroom ravioli and cook for about 3 minutes or until they float to the surface. Drain and rinse under cold water.

In a large skillet, melt the butter over medium-high heat. Add minced garlic and sliced mushrooms. Sauté for about 3-4 minutes until tender and fragrant.

Pour in the broth and bring to a gentle simmer. Add heavy cream, whisking to combine. Cook for 5-7 minutes until slightly thickened.

Stir in the Italian herb blend along with salt and pepper to taste. Mix thoroughly to evenly distribute the seasonings.

Gently fold the cooked ravioli into the sauce, ensuring even coating. Heat through for a minute or two, stirring gently.

Serve in bowls garnished with freshly grated Parmesan and a sprinkle of parsley or thyme.