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Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve ½ cup of the pasta cooking water. Drain the ravioli.
Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
Add the balsamic and a splash (about ¼ cup) of the pasta cooking water). Cook for a 2 minutes. Remove from the heat and discard the garlic cloves.
Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh herbs. Enjoy!