Begin by preparing the ravioli according to the package instructions. Once cooked, drain the water and set the ravioli aside.

In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.

Gradually whisk in the heavy cream, allowing it to blend smoothly. Add in the salt, black pepper, paprika, and Italian seasoning. Continue whisking until the mixture begins to bubble.

Slowly add the shredded parmesan cheese to the skillet, whisking until it’s fully melted and incorporated into the sauce.

Toss in the chopped baby spinach and sun-dried tomatoes. Stir occasionally and cook until the spinach is wilted and tender.

Finally, add the drained ravioli to the skillet, gently tossing to coat each piece in the creamy sauce.

Serve the dish garnished with extra parmesan cheese and enjoy every creamy bite!