Boil the ravioli in salted boiled water. Fry the onion in the heated oil. Add the sliced ​​mushrooms, then crushed broth and pour 3-4 tbsp water. Stew to soften the vegetables, pour the cream and boil gently until the sauce begins to thicken. When serving drained ravioli are placed in a dish and pour the prepared sauce, sprinkle with grated cheese.