Bring a large pot of slightly salted water to a boil. Cook ravioli in boiling water for 4-6 minutes, or until done. Drain and set aside.
In a large sauté pan, sauté the mushrooms in olive oil, add the thyme and cook a few minutes more. Deglaze with marsala wine, add chicken stock, and bring to a boil, reduce to simmer, and
cook until mushrooms are tender. Add cream return to a boil, reduce heat, season with salt and
black pepper.
Add the cooked ravioli stir to combine, add in the parmesan cheese, toss to combine all ingredients.
Divide among serving plates and serve immediately.
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