Add the quarter cup of sea salt to the gallon of water in stock pot over high heat and bring to a boil. Drop the frozen ravioli into the water and cook until pasta starts to float about 3-4 minutes. Drain the pasta and reserve.
In a saucepan over medium high heat add olive oil, crushed red chili, and garlic. Cook stirring for 1 minute.
Add mushrooms to pan and continue to cook for 3-4 minutes to soften mushrooms. Now add tomatoes, salt, and pepper to the pan and cook for another 2-3 minutes stirring.
Pour in wine and heavy cream then simmer for 3-4 minutes to reduce.
Whisk in fresh herbs followed by butter.
Portion ravioli into pasta bowls or entrée plate.
Ladle the sauce over the pasta followed by a crown of mushrooms and tomatoes then finish with shaved parmesan cheese.
