Bring a large pot of salted water to a boil.

Cook the 300 g ravioli according to the package instructions.

Reserve 120 ml of ravioli cooking water.

Drain the cooked ravioli in a colander.

Thinly slice the onion and mushrooms.

Mince the 2 garlic cloves and chop the parsley.

Melt the 20 g butter with 1 tsp olive oil in a frying pan over medium heat.

Add the sliced onion and minced garlic to the pan.

Sauté the onion and garlic for 1 minute.

Add the 200 g bacon lardons and 250 g sliced mushrooms.

Cook until the bacon lardons are golden and the mushrooms have softened, about 6 to 8 minutes.

Pour 200 ml heavy cream and 120 ml ravioli cooking water into the pan.

Season the sauce with smoked paprika, Tex-Mex seasoning, parsley, salt, and black pepper.

Stir 25 g Boursin garlic and herbs cheese into the sauce.

Simmer the sauce until slightly thickened, about 2 to 3 minutes.

Add the cooked ravioli to the creamy mushroom sauce.

Toss gently until all ravioli are coated in sauce.

Drizzle with the remaining 1 tsp olive oil and serve hot.