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Cook the ravioli according to package directions until al dente, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sun-dried tomatoes, sauté for 2 minutes until fragrant.
Add spinach to the skillet and cook until wilted, about 3-4 minutes.
Pour in the heavy cream and stir in Parmesan cheese and Italian seasoning. Simmer until the sauce thickens slightly.
Add the cooked ravioli to the skillet, tossing gently to coat in the sauce. Season with salt and pepper to taste.
Serve hot, garnished with extra Parmesan if desired.