Cook the ravioli according to package instructions until al dente.
In a large skillet, heat olive oil over medium heat.
Add minced garlic and sun-dried tomatoes; sauté for about 2-3 minutes.
Pour in the heavy cream, stirring to combine thoroughly.
Sprinkle in grated Parmesan cheese and mix until melted.
Add chopped spinach and dried Italian herbs; cook until spinach wilts.
Season with salt and pepper, adjusting to taste.
Gently fold the cooked ravioli into the sauce, ensuring they are well-coated.
Serve immediately, garnishing with additional Parmesan and herbs if desired.
