Boil salted water in a large pot. Cook ravioli according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, cook pancetta until crispy. Add minced garlic and sauté for about 1 minute until fragrant.

Lower heat, add heavy cream to the skillet, stirring until combined with pancetta. Let it simmer to thicken slightly.

Stir in Parmesan cheese until melted and creamy. Season with black pepper.

Fold cooked ravioli into the sauce, ensuring they are well coated. Cook on low heat for an additional minute.

Serve immediately garnished with chopped parsley and extra Parmesan if desired.