Begin by bringing a large pot of salted water to a rolling boil. Add the organic cheese ravioli and cook according to the package instructions (usually 4-5 minutes) until they reach a tender, al dente texture. Once cooked, drain the ravioli and set them aside.

In a medium skillet, heat a splash of extra virgin olive oil over medium-high heat. Once the oil shimmers, add the organic broccolini (or broccoli florets) to the skillet. Sauté for about 3-4 minutes until the greens turn vibrant and slightly charred.

Lower the heat to a gentle simmer and add your homemade Alfredo sauce to the skillet with the sautéed broccolini. Allow the sauce to warm through for about 2 minutes, stirring occasionally.

Carefully add the drained ravioli to the skillet with the warm Alfredo sauce and sautéed broccolini. Toss gently with tongs for about 1-2 minutes, ensuring that each piece of ravioli is richly coated in the creamy sauce.

Once everything is well combined and heated through, transfer the creamy broccoli Alfredo ravioli to serving plates. Garnish with a sprinkle of freshly-grated Parmesan and chopped fresh parsley. Serve immediately.