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In a pan over medium-low heat, pour in the heavy cream and bring it to a gentle simmer.
Once the cream is simmering, add the butter and let it melt.
While the sauce is cooking, prepare your ravioli and save some pasta water.
When the butter is nearly melted, add the garlic and stir it in.
Season the mixture with a pinch of salt and black pepper, along with any other seasonings you prefer.
Stir in 2-3 tablespoons of grated parmigiano and 1 tablespoon of ricotta, mixing until the ricotta has melted into the sauce.
Drain the ravioli and add the chopped parsley to the sauce.
Incorporate 2 tablespoons of the reserved pasta water into the sauce and let it reduce for another minute.
Add the ravioli to the sauce and gently toss to coat them evenly.
Serve the dish in a bowl, garnished with a light sprinkle of grated parmigiano reggiano and a bit of fresh chopped parsley for a pop of color.