Bring a large pot of salted water to a boil, add ravioli, and cook until al dente (3-5 minutes for fresh, 6-8 for frozen). Drain and set aside.

In a skillet, melt 3 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds.

Gently add drained ravioli to the skillet, sprinkle with Italian seasoning, salt, and pepper. Toss and cook for 5-7 minutes until golden.

Lower heat, sprinkle Parmesan over ravioli, add another tablespoon of butter, and toss gently to coat.

Transfer to a platter, garnish with parsley and red pepper flakes, and serve hot.