First things first, get that pot of water boiling. While you’re waiting for it to heat up, you can start prepping the sauce. Once the water’s ready, throw the ravioli in and cook according to the package instructions. You want them nice and tender, but not mushy. Trust me, no one wants mushy pasta!

Once they’re done, drain the ravioli, but keep a little of that pasta water on hand. You never know when you might need a little extra liquid for your sauce!

In a large skillet or sauté pan, melt the butter over medium heat. It’s going to melt so beautifully, filling your kitchen with that irresistible buttery smell. Now, slowly pour in the heavy cream and stir to combine. Let the sauce simmer for about 2 minutes, just until it thickens up slightly.

Next, add in your Parmesan cheese, garlic powder, and black pepper. Stir everything together until the cheese melts and the sauce becomes smooth and creamy. If it feels too thick, just add a splash of the reserved pasta water to loosen it up a bit.

Now it’s time to get the ravioli involved! Gently toss the cooked ravioli into the creamy sauce, making sure every little piece gets coated in that rich goodness. Add the frozen peas, and stir everything together. The peas will thaw and heat up in no time, adding a nice little pop of color and a touch of sweetness to the dish.

Once everything is mixed together, it’s time to plate up! Garnish with fresh parsley if you like, and maybe a little extra Parmesan for good measure. Now, sit back and enjoy the incredible meal you just whipped up in under 30 minutes. I promise, it’s just as good as the restaurant version, if not better!