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To big pot, add 4 inches of water. Bring to boil and add 2 big pinches of salt.
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In large pan over medium-high heat, add 1 Tbsp. olive oil and 2 Tbsp. butter.
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When butter is melted, add mushrooms, pinch of salt and pepper and cook 2 minutes.
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Add garlic, oregano and cracked pepper to the pan and incorporate into mushrooms. Cook 2 minutes.
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Add chicken broth, cream and parsley. Bring up heat and reduce sauce 3-5 minutes until thickened.
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To pot of boiling water, add ravioli and cook 3 minutes.
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Once ravioli is cooked, strain pasta and add immediately to the pan with mushrooms. Remove from heat.
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Sprinkle parmesan cheese in pan along with 1 Tbsp. butter. Mix well and taste for seasoning.