Boil the ravioli

• Bring a large pot of salted water to a boil.
• Cook the ravioli until they float and are tender, about 3 to 4 minutes.

Make the cream sauce

• Melt the butter in a frying pan over medium heat and soften the garlic without browning.
• Pour in the cream and simmer gently until slightly thickened.
• Stir in the grated parmesan and season with black pepper.

Combine and serve

• Drain the ravioli, reserving a splash of pasta water.
• Toss the ravioli in the cream sauce, loosening with pasta water if needed.
• Serve immediately with extra parmesan and black pepper.