In a saucepan combine the chicken stock and the heavy cream and reduce by half over medium-high heat, 30 to 35 minutes.
In a saucepan, add the lemon juice, butter, and mushrooms. Cover and cook over medium heat until the mushrooms are tender, 15 minutes, stirring occasionally.
Add the reduced cream mixture and stir to coat the mushrooms. Keep warm at very low heat.
Cook your ravioli in a large, salted pasta pot according to manufacturer directions. Drain.
In 4 shallow pasta bowls arrange half of the mushrooms and cream sauce. Place the ravioli on each plate and cover with the remaining mushrooms and cream.
Garnish with parsley or chives.