Bring a large pot of salted water to a boil for the ravioli.

In a large skillet over medium-high heat, melt 1.5 tbsp butter with the olive oil. Add sliced mushrooms in a single layer (cook in batches if needed). Cook undisturbed for 4 mins to sear.

Stir mushrooms and continue cooking until deeply browned, about 8-10 mins total. Season with salt and pepper.

While mushrooms cook, boil ravioli according to package directions. Reserve 1 cup of pasta water before draining.

Reduce skillet heat to medium. Push mushrooms to the side. Add remaining 1.5 tbsp butter and minced shallot; cook 2 mins. Add garlic; cook 30 seconds.

Deglaze the pan with white wine, scraping up browned bits. Simmer until reduced by half.

Pour in heavy cream and bring to a gentle simmer for 3-5 mins until slightly thickened. Stir in Parmesan cheese until melted.

Add drained ravioli to the sauce. Toss gently to coat. Add reserved pasta water a tablespoon at a time if needed to thin the sauce. Stir in parsley.

Serve immediately topped with extra cheese and black pepper.