Boil a salted pot of water for the ravioli. Try to time the pasta being ready the same time as the sauce (the sauce will take about 8-10 minutes to make).
When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for about 1-2 minutes, stirring fairly often. Let the roux turn slightly golden but not too dark.
Add in the garlic, followed by the wine. Let it bubble until it's reduced by half (this will happen quite fast, so keep an eye on it).
Whisk in the cream so the flour dissolves completely, then stir in the Italian seasoning. Cook it for a few minutes until the sauce has thickened up to your liking.
Stir in the parmesan cheese and take the skillet off the heat.
Stir in the parsley and season with salt & pepper as needed (I am generous with both).
Add the drained ravioli to the skillet and toss until coated (add a tablespoon or so of the hot pasta water to the sauce prior to draining it if it's thickened up too much). Serve immediately.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.