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In a large pot of boiling salted water, cook ravioli according to package instructions; drain well.
Melt butter in a large skillet over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 2 minutes.
Stir in tomato paste, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the skillet.
Stir in chicken stock, heavy cream and sun dried tomatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 5 minutes. Stir in Parmesan.
Stir in ravioli until heated through, about 1-2 minutes.
Serve immediately, garnished with parsley, if desired.