Boil the dried porcini mushrooms in water (you'll use this same water to cook the pasta later).

In a skillet, heat a drizzle of olive oil with the garlic and sliced mushrooms. Sauté for a few minutes, remove the garlic, then add the pesto and capers. Season with salt.

After at least 15 minutes, remove the porcini mushrooms from the water and add them to the skillet to flavor the sauce.

Cook the ravioli for a few minutes in the salted water where you boiled the porcini mushrooms.

Drain the ravioli and toss them in the sauce, adding pepper and the plant-based cream. Serve with a sprinkle of Parmesan cheese.