Add the olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.

Add in the minced garlic and cook for another 30 seconds stirring continuously.

Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.

Add in the Italian herbs, chilli flakes, black pepper, and salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.

Add in the roasted tomatoes, chicken stock, and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).

Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.

Sprinkle with fresh parsley and serve.