Heat pot of lightly salted water to a boil. This will be used for the pasta. Heat olive oil in skillet over medium heat. Add chopped mushrooms. Saute until they start to sweat. Sprinkle mushrooms with celery salt. Add some chicken stock and a splash of apple cider vinegar to the pan. Let that reduce while you start the pasta. The fresh pasta should only take 2-3 minutes. Removed the ravioli from the pot and add to the sauce. Pour a little of the pasta water in the pan to thin/extend the sauce as needed. Finish with black pepper and parsley. Serve topped with matchstick carrots and blue cheese crumbles.