Preheat oven for crispy mushrooms (if making): 400°F / 200°C. Slice 8 oz cremini paper-thin, toss with 1 tbsp oil + salt, spread on parchment-lined sheet, and bake 15–18 min until deep golden and crispy. Set aside.

Bring 5 quarts water to a rolling boil in a large pot. Salt it until it tastes like the sea—this seasons the ravioli from the inside.

While water heats, slice garlic paper-thin (mandoline is fastest) and strip thyme leaves from 10–12 sprigs (you want about 1½ tsp leaves).

Place your widest sauté pan (12–14 inch) over medium heat. Add the entire 120 g butter. Let it melt and foam—swirl gently.

When butter is fully melted and just starting to turn golden (about 3 minutes), add garlic slices in one layer. Reduce heat to medium-low. Cook 60–90 seconds until garlic is pale golden and fragrant.

Add thyme leaves and a generous crack of black pepper. Swirl 15 seconds until thyme is aromatic. Watch the butter—it should now be light hazelnut color and smell nutty. Immediately remove from heat.

Drop ravioli into the boiling water. Cook 1 minute less than package directions (usually 3–4 min total).

Reserve 1 full cup of pasta water. Using a spider or slotted spoon, transfer ravioli directly into the brown butter sauce (do NOT drain in colander—water clinging to ravioli is good).

Return pan to low heat. Add ⅓ cup pasta water and the microplaned Parmesan. Gently toss/shake the pan 60–90 seconds until the sauce emulsifies into a glossy, silky coating. Add more pasta water 2 tbsp at a time if needed. The ravioli should glide easily.

Remove from heat. Add lemon zest, half the parsley, and another crack of pepper. Plate immediately into warmed bowls, shower with extra Parmesan, remaining parsley, and a pile of crispy mushroom chips. Serve with chilled white wine and zero conversation for the first two minutes.