1-First, heat the olive oil and butter in a large deep skillet over medium heat. This base sets the flavor, so sauté the sliced baby bella mushrooms until they turn a nice golden brown, which takes about 5 minutes. Once they’re ready, add the minced garlic and cook for another minute until it’s fragrant, being careful not to let it burn for the best taste.

2-Next, stir in the marinara sauce, the can of petite diced tomatoes with their juice, Italian seasoning, garlic powder, salt, black pepper, and water. This mixture forms the hearty sauce that makes the dish so appealing. Let it simmer for a minute to blend the flavors before adding the refrigerated cheese ravioli.

3-Then, add the cheese ravioli to the skillet, cover it, and let everything simmer for 5 minutes. This step cooks the ravioli just right. After that, remove the lid, give it a good stir, and cook uncovered for another 5 minutes to thicken the sauce and ensure the ravioli is tender.

4-Finally, sprinkle the shredded mozzarella and grated parmesan cheese on top and let it melt either on the stovetop for a couple of minutes or quickly under a broiler for that bubbly finish. For an extra touch, garnish with chopped parsley if you have it on hand. Serve this cheesy ravioli with garlic bread or a fresh side salad to round out the meal, making it a complete dinner option for working professionals or newlyweds.