Bring a large pot of salted water to a rolling boil over high heat. Add the mushroom ravioli and cook for about 3 minutes, or until they float and are tender. Drain and rinse briefly under cold water.

In a large skillet, melt butter over medium-high heat. Add garlic cloves and sliced mushrooms. Sauté for 3-4 minutes until tender and fragrant.

Pour chicken or vegetable broth into the skillet and stir well. Bring to a simmer. Stir in heavy cream and cook for 5-7 minutes.

Stir in Italian herb blend seasoning, salt, and black pepper. Taste and adjust seasonings as needed.

Fold the drained ravioli into the creamy mushroom sauce gently. Simmer for another minute.

Serve the ravioli in bowls, garnished with freshly grated Parmesan cheese and herbs if desired.