Prepare the Ravioli:

Begin by boiling a large pot of salted water. Once the water reaches a rolling boil, add the cheese ravioli. Follow the package instructions for cooking time—usually around 3 to 5 minutes—until the pasta is tender but not overcooked. Drain and set aside.

Cook the Italian Sausage and Garlic:

In a large skillet over medium heat, add the crumbled Italian sausage. Cook until it is lightly browned. Add minced garlic and cook for another 30 seconds until fragrant. This step builds the base flavor for your sauce.

Develop the Creamy Sauce:

Pour in the tomato sauce and heavy cream into the skillet with the sausage and garlic. Stir the mixture well to combine. Let the sauce come to a gentle simmer, allowing the flavors to blend.

Incorporate Key Ingredients:

Add sun-dried tomatoes and baby spinach to the simmering sauce. Stir occasionally so that the spinach softens and the sun-dried tomatoes infuse the sauce with their concentrated flavor. Season with salt, pepper, and Italian seasoning to taste.

Finish the Dish:

Gently fold in the cooked ravioli, ensuring they are evenly coated with the creamy sauce. Sprinkle grated Parmesan cheese over the top and stir lightly. Allow the dish to heat through for an additional minute, ensuring the flavors meld together.

Final Touches:

Just before serving, sprinkle fresh basil on top for a burst of herbal freshness. Taste and adjust seasonings if needed.