Bring a large pot of salted water to a boil and cook ravioli according to package directions. Drain, reserving 1/4 cup pasta water.

In a large skillet over medium heat, melt butter and sauté garlic for 1 minute.

Add sun-dried tomatoes and cook for another minute to release flavor.

Pour in heavy cream and bring to a simmer. Stir in parmesan and Italian seasoning. Let simmer 2-3 minutes until slightly thickened.

Stir in spinach until wilted. Add a splash of pasta water if the sauce is too thick.

Gently fold in the cooked ravioli. Stir to coat evenly with the sauce.

Sprinkle with black pepper and serve hot.