Begin by boiling water in a large pot. Add salt once it’s boiling, then toss in your ravioli. Cook according to the package directions until they float to the top, usually about 3-5 minutes. Drain and set aside.

While the ravioli cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about one minute, until fragrant but not browned.

Stir in the chopped sun-dried tomatoes and let them cook for another 2-3 minutes to infuse the oil.

Slowly pour in the vegetable broth and bring it to a gentle simmer. Then, add the heavy cream and stir well, letting it thicken for about 4-5 minutes.

Add the cooked ravioli to the skillet along with the Italian seasoning, salt, and pepper. Toss gently to combine, ensuring that each ravioli is nicely coated in the sauce.

Finally, fold in the fresh spinach and let it wilt for about 2 minutes while still keeping that vibrant green color.

Spoon the creamy ravioli onto plates, topping with freshly grated Parmesan cheese and optional basil leaves for a fresh pop of flavor. Enjoy your delightful creation straight away!