In a pan over medium heat, add chopped garlic cloves with plenty of black pepper and olive oil. Stir occasionally.

When the garlic is well-cooked and the pepper is toasted, add the cream. Be careful not to add too much or too little. Mix well. Add the chosen cheese (the better the quality, the better the sauce), which should be freshly grated, and mix.

Add the ravioli and mix. Add 3/4 of a ladle of the ravioli cooking water and let it reduce over medium-high heat until you reach the desired sauce texture and quantity, stirring periodically.

Add salt or pepper if necessary.

It's very important to serve it hot, so make sure it's quite hot when it comes out of the pan and serve immediately before consuming.