Fill a large pot with salted water and bring it to a rolling boil. Add the ravioli and cook according to package instructions, typically 4-5 minutes until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and golden.

Pour in heavy cream and bring to a gentle simmer for 2-3 minutes, then stir in the grated Parmesan cheese until melted.

Fold the drained ravioli into the sauce, season with salt and pepper, and cook for an additional 1-2 minutes over low heat.

Remove from heat and garnish with chopped parsley before serving.