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Bring a large pot of salted water to a boil. Prepare the ravioli according to the package instructions, or just until al dente. Reserve a ¼ cup of pasta water and set it to the side for later use and then carefully drain the pasta.
Heat the butter in a large skillet over medium-low heat. Once the butter has melted, stir in the garlic, sun-dried tomatoes, and dried Italian herb seasoning. Sauté until fragrant, about 1 minute.
Add in the reserved pasta water, half and half, dijon mustard, Parmesan and stir until the cheese has melted. Simmer over low heat for 2 to 3 minutes, to let the flavors meld. Taste the sauce and add salt and pepper to taste.
Stir in the spinach and ravioli and continue to simmer just until the sauce has thicken a bit and the spinach has wilted, about 2 to 3 more minutes. Serve with more Parmesan and fresh basil, if desired. Enjoy!