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In a medium saucepan, sauté 2 minced garlic cloves with ¼ cup of unsalted butter over medium heat.
After about 30 seconds of stirring, add in 2 oz of cream cheese.
Once the cream cheese is melted, add 2 ½ cups of heavy cream. Let the ravioli sauce come to a simmer then remove from the heat.
Then add in ¾ cup of grated Parmesan cheese, ¼ teaspoon salt, and ¼ teaspoon black pepper. Add more salt as needed according to your liking.
Now boil 20 oz of 4 cheese ravioli in a pot of salted water. Then drain, and add it too the ravioli sauce. Serve warm.