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Heat the oil in a large saucepan over medium heat.
Add the onion and cook, stirring frequently, until starting to soften, about 3 minutes.
Add the garlic and cook for another 30 seconds.
Stir in the basil, oregano, salt, pepper, and red pepper flakes. Cook for another 30 seconds, stirring often.
Stir in the crushed tomatoes and chicken broth. Stir to combine and bring to a simmer.
Add the ravioli and simmer for 5 minutes, stirring occasionally.
Stir in the cream and sun-dried tomatoes. Mix to combine.
Stir in the parmesan cheese and mix until melted.
Serve at once and garnish with chopped parsley.