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Cook Ravioli according to the package.
Heat Olive Oil in a large skillet and add garlic slices. Turn the heat to medium-low, and stir garlic to prevent from burning.
Add chopped kale, sliced mushrooms and a couple of ripe tomatoes, halved (you may use ½ cup of cherry/grape tomatoes instead); keep stirring, and saute for about 10 minutes, still on medium-low.
Season with salt, ground black pepper, then pour ¼ cup of Ravioli water and mix to combine everything and cook for 5 to 7 more minutes.
Drain Ravioli through pasta strainer, and add Ravioli to the skillet.
Drizzle a bit more olive oil and add Chili flakes and dried parsley; gently stir to coat ravioli well. You may add Parmesan cheese