1-Gathering and Sautéing Ingredients: First, heat 1 tablespoon olive oil and 1 tablespoon butter in a deep skillet over medium heat. Add 8 ounces of sliced baby bella mushrooms and sauté them until they’re browned and tender, which takes about 5 minutes. Once the mushrooms are ready, toss in 2 cloves of minced garlic and cook for another minute until it’s fragrant, filling your kitchen with a wonderful aroma.

2-Building the Sauce and Adding Ravioli: Next, stir in 2 cups of marinara sauce, one 14.5-ounce can of petite diced tomatoes (don’t drain them for extra moisture), 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon freshly cracked black pepper, and ¼ cup water. Mix everything together until it’s well combined, creating a savory base that will coat the ravioli perfectly.

Now, add 20 ounces of refrigerated cheese ravioli to the skillet and gently stir to coat them with the sauce. Cover the skillet and let it simmer for 5 minutes, then uncover and cook for another 5 minutes. This allows the ravioli to absorb the flavors while developing those crispy edges that make the dish so appealing.

3-Finishing and Serving: Sprinkle 1 cup of shredded mozzarella cheese and ¼ cup of grated parmesan cheese evenly over the top. Let it melt on the stove for a couple of minutes or pop it under the broiler briefly until it’s lightly browned and bubbly. For a fresh finish, garnish with chopped parsley if you have it on hand, and serve with garlic bread or a simple salad to round out the meal.