• Preheat a large skillet over medium heat and add olive oil.
• Sauté the minced garlic for about 30 seconds until fragrant.
• Add cherry tomatoes and sun-dried tomatoes, cooking for 2-3 minutes until softened.
• Pour in the heavy cream and chicken broth, stirring to combine.
• Mix in the Parmesan cheese, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer for 2-3 minutes until the sauce thickens slightly.
• Stir in the spinach and cook until wilted.
• Add the cooked ravioli to the skillet, tossing gently to coat in the sauce.
• Simmer for another minute, then remove from heat and serve warm.

Notes

• Ravioli Options: You can use fresh, frozen, or homemade ravioli. Fresh ravioli cooks faster, while frozen holds up better in the sauce.
• Protein Additions: Add grilled chicken, shrimp, or Italian sausage to make the dish heartier.
• Vegetarian Version: Swap chicken broth for vegetable broth and ensure the Parmesan cheese is vegetarian-friendly.
• Dairy-Free Alternative: Replace heavy cream with coconut cream or cashew cream for a plant-based version.
• Storage & Reheating: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or broth to maintain the sauce’s creamy consistency.
• Wine Pairing: Serve with a crisp Pinot Grigio or a light Sangiovese to complement the dish’s rich, creamy flavors.