Bring a pot of water to a boil with salt.
Meanwhile, add butter and olive oil to a large sauce pan over medium heat.
Once it’s melted, add garlic and cook for 2-3 minutes or until it’s tender and fragrant.
While the garlic is softening up, add the ravioli to the salted boiling water.
While the ravioli is cooking, add the parsley and red pepper flakes to the garlic butter and oil and drop the heat down to low.
After about 2-3 minutes the ravioli should be floating and tender, strain them and reserve ½ cup pasta water.
Add the ravioli to the sauce pan and toss. Stir in ¼ cup of the reserved pasta water if it seems a little dry. If it's still dry, add the rest or toss it if the consistency is perfect.
Finish with parmigiano and serve!