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Bring salted water to a boil, add ravioli, and cook until al dente — usually 3–5 minutes. Drain and reserve about ½ cup of pasta water.
Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté for 4–5 minutes until golden and fragrant.
Add garlic and sun-dried tomatoes. Cook for about 1 minute until garlic is softened and aromatic.
Pour in the heavy cream and stir in Parmesan. Mix gently until melted and smooth. Use reserved pasta water to loosen sauce if needed.
Add spinach and stir until wilted and tender, keeping the color bright.
Add cooked ravioli to the skillet and toss gently to coat. Adjust seasoning with salt, pepper, and red pepper flakes if using.