Start by filling a large pot with salted water and place it over high heat. Bring the water to a rolling boil, which usually takes about 10 minutes.

Once the water is boiling, carefully add the fresh or frozen cheese ravioli. Cook fresh ravioli for 3-5 minutes or frozen for 6-8 minutes, until they float and are tender but still firm (al dente).

After cooking, use a slotted spoon or colander to drain the ravioli. Consider reserving a cup of pasta water for later.

In a large skillet, combine unsalted butter and olive oil over medium heat. Allow the butter to melt and foam for about 1-2 minutes until it has a light golden hue.

Add minced garlic to the skillet, stirring quickly to sauté for about 30 seconds until fragrant but not browned.

Stir in the Italian seasoning and lower the heat slightly. Let the herbs bloom for about 30 seconds.

Gently add the drained ravioli into the skillet, tossing them in the butter mixture to coat. Toast the ravioli for about 2-3 minutes on each side until golden and crispy.

Sprinkle freshly grated Parmesan cheese over the toasted ravioli, tossing gently to allow the cheese to melt and cling.

Remove the skillet from heat and transfer the Butter-Toasted Ravioli to a serving platter. Garnish with chopped parsley and a sprinkle of red pepper flakes, if desired.