Step 1: Cook the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions (usually 3–5 minutes for fresh ravioli or 8–10 minutes for frozen). Reserve 1/2 cup of the pasta water, then drain the ravioli and set aside.

Step 2: Sauté the Sun-Dried Tomatoes

In a large skillet, heat the olive oil over medium heat. Add the chopped sun-dried tomatoes and sauté for 2–3 minutes until fragrant and slightly softened. The oil from the tomatoes will infuse the dish with a deep, savory flavor.

Step 3: Add Garlic and Spinach

Add the minced garlic to the skillet and cook for 30 seconds, stirring frequently to avoid burning. Toss in the spinach and cook for 2–3 minutes, just until it wilts.

Step 4: Make the Cream Sauce

Lower the heat to medium-low and pour in the heavy cream and chicken or vegetable broth. Stir in the grated Parmesan cheese, dried basil, oregano, and red pepper flakes (if using). Simmer the sauce gently for 3–4 minutes, stirring occasionally, until it thickens slightly.

Step 5: Combine Ravioli and Sauce

Add the cooked ravioli to the skillet, gently tossing to coat each piece in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Season with salt and pepper to taste.

Step 6: Serve and Garnish

Transfer the creamy ravioli to serving plates or a large platter. Garnish with extra Parmesan cheese, fresh basil leaves, and a touch of lemon zest for brightness. Serve immediately with crusty bread or a side salad.