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Bring a large pot of water to a boil and cook the ravioli according to the package instructions.
Drain and set aside.
In a large skillet, heat the butter over medium heat until melted and foamy.
Add the shallots and cook for 4 minutes until caramelized.
Add the mushrooms and cook another 5 minutes.
Add the heavy cream, cream cheese, parsley, salt and black pepper while stirring to combine; cook stirring for 2 minutes until the sauce is thickened - if sauce is too thick thin it out with water.
Add ravioli to sauce and toss gently to coat pasta in sauce.
Divide among plates to serve.