In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 finely chopped onion and sauté for about 5 minutes until soft and translucent.

Next, add 2 minced garlic cloves to the skillet, continuing to sauté for about 1 minute until the garlic is fragrant.

Pour in 1 can of crushed tomatoes along with 1 tablespoon of Italian seasoning. Stir well to combine and let the mixture simmer uncovered on low heat for about 10 minutes.

After the sauce has thickened, reduce the heat to low and pour in 1 cup of heavy cream. Add ½ cup of grated Parmesan cheese, stirring until the cheese is completely melted.

Taste your sauce and season with salt and pepper as needed.

Once your ravioli is cooked and drained, add it directly to the skillet with the creamy sauce. Toss gently until every piece is coated.

To finish, garnish your dish with freshly chopped parsley and extra grated Parmesan for a beautiful presentation.