Cook ravioli as directed on package. Meanwhile, heat soup and milk just to boiling in 2 litre saucepan, stirring occasionally. Stir in mozzarella cheese and Italian seasoning. Cook over low heat, stirring constantly, until cheese is melted. Drain ravioli; place in ungreased 2 litre casserole or heatproof serving dish. Pour cheese mixture over ravioli. Serve with Parmesan cheese.