Combine 4 ounces mushrooms, oil, salt and pepper in medium bowl; toss to coat. Roast at 400°F for 20 minutes or until browned and cooked through.
Combine roasted mushrooms and 1 pound Extra Melt Monterey Jack Cheese Sauce; blend until smooth. Transfer to piping bag; set aside.
Melt butter in large sauté pan with lid over medium heat; add shallots, 8 ounces mushrooms, black garlic and 1 1/2 teaspoons thyme. Cook 8 minutes or until mushrooms start to brown.
Deglaze pan with Marsala wine; stir in stock. Bring to a gentle boil. Add ravioli in single layer; cover. Reduce heat; gently simmer 5 minutes. Turn ravioli over; simmer, uncovered, 5 minutes or until ravioli is al dente and sauce is reduced. Stir in 2.5 ounces Extra Melt Monterey Jack Cheese Sauce; simmer 2 minutes. Season with salt and pepper.
To serve, plate ravioli topped with drizzle of mushroom sauce. Garnish with thyme and Parmesan cheese, as desired.