Begin by bringing a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions, usually about 3-5 minutes for fresh ravioli and 7-10 minutes for frozen. Once cooked, drain the ravioli in a colander and set aside.
In a large skillet, melt the butter over medium heat. When the butter is melted and bubbling, add the minced garlic and sauté for about 30 seconds until fragrant.
Stir in the chopped sun-dried tomatoes. Cook for another 2-3 minutes, allowing the flavors to meld together.
Add the roughly chopped baby spinach to the skillet. Cook until the spinach is wilted, which should take about 2 minutes.
Pour in the heavy cream, stirring to combine. Allow the mixture to simmer for about 5 minutes, letting the cream thicken slightly.
Stir in the grated Parmesan cheese, salt, pepper, and nutmeg. Mix until the cheese is melted and the sauce is smooth.
Gently fold the cooked ravioli into the creamy sauce, ensuring each piece is well-coated. Cook for an additional 2-3 minutes to heat everything through.
Remove the skillet from heat and stir in the chopped fresh basil for a pop of color and flavor. Serve immediately, garnished with extra Parmesan cheese if desired.
