Cook the ravioli: Boil the ravioli in salted water until tender. Drain, drizzle with a little olive oil to prevent sticking, and set aside.

Sauté the base: In a large skillet, heat olive oil and butter over medium heat. Add garlic and cook 30 seconds until fragrant.

Build the flavor: Add chopped sun-dried tomatoes and Italian seasoning. Stir well to release the oils and aroma.

Make it creamy: Pour in the heavy cream and chicken broth. Simmer gently for 3-4 minutes, allowing it to thicken slightly.

Finish the sauce: Whisk in Parmesan cheese until smooth and silky. Season with salt and pepper. Add spinach if using and let it wilt.

Bring it together: Toss the cooked ravioli gently in the sauce until coated and heated through.

Serve and savor: Top with extra Parmesan and a sprinkle of basil. Serve immediately.