Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until they float to the top (usually about 3-5 minutes). Reserve a cup of pasta water, then drain the ravioli and set them aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the chopped spinach and halved cherry tomatoes, cooking until the spinach wilts and the tomatoes soften, approximately 3-4 minutes.

Lower the heat and pour in the heavy cream, stirring well to combine. Bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce thickens. Season with salt and pepper to taste.

Gently add the drained ravioli to the skillet, tossing them carefully in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.

Remove from heat, and serve the creamy ravioli hot. Garnish with fresh basil for a burst of flavor and color.