Preheat the oven to broil and bring a pot of salted water to a boil.
Heat an ovenproof skillet to medium heat and add 1 tablespoon of olive oil.
Add the fresh cheese ravioli to the skillet and sauté for about 3 minutes until they develop some brown spots. Use tongs to turn them after about 1-½ minutes.
Remove from the skillet and drop them in the pot of boiling water for about 4 minutes.
Drain and set aside.
Using the same skillet, bring 3 tablespoon of the compound herb butter to a nice bubble over medium heat. Pay attention to not burn the butter. Adjust heat accordingly.
Add mushrooms and sauté in the butter for about 4 minutes.
Add the well-drained ravioli and half of the finely grated cheese to the pan, and gently mix.
Sprinkle the remaining cheese on top, place the skillet under the broiler for about 5 minutes. We like to wait until the broiler nearly burns some of the top ravioli and cheese, increasing the crispy texture and woodsy flavor.
Carefully remove the skillet from the oven. Let cool a few minutes and serve. Enjoy!