Mushroom sauce – 2 tablespoons olive oil plus more for baking – 1 medium yellow onion finely chopped – 2 large garlic cloves grated or minced – 16 oz cremini mushrooms cleaned, trimmed and thinly sliced – 1/2 cup dry white wine I use Pinot Grigio – 1 1/2 cups vegetable stock – 1 tablespoon all-purpose flour – 2 tablespoons unsalted butter plus more to taste – 1/2 tablespoon chopped fresh thyme – sea salt and pepper to taste The rest – 18 oz cheese ravioli – 9 oz low moisture mozzarella cheese grated –2 oz parmigiano-reggiano cheese finely grated – fresh thyme or fresh chopped parsley for serving