Bring a large pot of salted water to a rolling boil. Add the organic cheese ravioli and cook according to package instructions, about 4-5 minutes, until they float. Drain and set aside.

In a medium skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the broccolini or broccoli florets and sauté for 3-4 minutes until vibrant and slightly charred. Set aside.

In the same skillet, reduce heat to low and add your homemade Alfredo sauce, stirring gently to warm through for 2-3 minutes.

Add the drained ravioli to the skillet with the Alfredo sauce, tossing gently to coat. Incorporate the sautéed broccolini.

Transfer the Broccoli Alfredo Ravioli onto serving plates and garnish with freshly-grated Parmesan and chopped parsley. Serve immediately.