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Heat oil in a large saute pan over medium-low heat.
Add garlic, oregano, and sun dried tomatoes along with a couple pinches of salt and pepper and cook for about a minute, stirring frequently.
Remove pan from heat and stir in heavy cream and cook for about a minute.
Then add spinach and ¼ cup of pasta water and cook over medium low heat until the spinach wilts.
Add ravioli and toss to coat evenly.
Stir in balsamic vinegar. Add more pasta water if needed so the sauce can coat the ravioli. Season to taste with salt and pepper.
Garnish with fresh basil and Parmesan.