Start by bringing a large pot of salted water to a boil. If you’re using fresh ravioli, they will take about 3-4 minutes to cook. Frozen ravioli will need approximately 5-7 minutes. Once cooked, drain the ravioli in a colander and set aside.
In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
Next, add the chopped sun-dried tomatoes to the skillet. Stir them into the garlic-butter mixture and let them cook for another 2-3 minutes. Then, add the roughly chopped baby spinach. Cook until the spinach wilts, which should take about 2 minutes.
Pour in the heavy cream, stirring to combine. Allow the mixture to simmer for about 3-4 minutes. It should thicken slightly. Sprinkle in the grated Parmesan cheese, stirring continuously until it melts and integrates into the sauce.
Season the sauce with salt, pepper, and nutmeg to taste. The nutmeg adds a subtle warmth that enhances the creaminess of the dish.
Gently add the cooked ravioli to the skillet, tossing them in the creamy sauce until they are well coated. Cook for another minute to heat everything through.
Remove the skillet from heat and stir in the fresh basil. Serve the creamy ravioli immediately, garnished with additional Parmesan cheese if desired.
