1-Heat a large deep skillet over medium heat and add the olive oil and butter.

2-Sauté the sliced baby bella mushrooms until they are soft and browned, then add the minced garlic and cook for another minute until fragrant.

3-Stir in the marinara sauce, petite diced tomatoes with their juices, Italian seasoning, garlic powder, salt, black pepper, and water to create the sauce base.

4-Add the refrigerated cheese ravioli to the skillet, cover, and simmer for 5 minutes.

5-Remove the lid, stir the mixture, and cook uncovered for an additional 5 minutes until the ravioli is tender.

6-Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top and melt it either on the stovetop or by broiling in an oven-safe skillet until the cheese is melted and slightly browned.

7-Optionally, garnish with chopped parsley and serve alongside garlic bread or a side salad for a complete meal.