In a medium skillet over medium-high heat, bring the cream to a simmer. Cook, stirring occasionally, until slightly thickened, about 1 to 2 minutes. Reduce the heat to low and whisk in the Parmesan and salt until the cheese melts.
Bring a large pot of salted water to a bare simmer. Working in batches, drop in the ravioli and cook until they float and turn slightly translucent, about 2 to 3 minutes (you can test one to see if it's al dente).
Pour some sauce on a platter. Using a slotted spoon, transfer the ravioli to the platter. Continue layering ravioli and sauce. Sprinkle with more Parmesan and parsley, if using, before serving. Enjoy!