Cook the mushroom ravioli according to package directions. Once cooked, drain and toss with a small drizzle of olive oil to keep them from sticking. Set aside.

In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 3 minutes until fragrant but not browned.

Add the sliced mushrooms to the skillet and cook for 4 to 5 minutes until softened and they release their moisture. Stir occasionally so they cook evenly.

Add the broccoli florets and stir to combine. Cook for another 4 to 5 minutes until the broccoli starts to soften. If you prefer very soft broccoli, you can cut the florets smaller or cover the skillet for a minute or two to help them steam.

Pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat to a low simmer.

Add the heavy whipping cream, Italian seasoning, salt, and black pepper. Stir well and let the sauce simmer for 3 to 5 minutes to thicken slightly. If you want a thicker sauce, let it cook a bit longer before adding the ravioli.

Add the cooked ravioli to the skillet and gently stir to coat them in the sauce. Let everything heat together for about 2 minutes until warmed through.

Serve immediately, topped with shredded Parmesan cheese. Add extra Parmesan directly to the sauce if you want it cheesier.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if needed.