Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until al dente, about 4-5 minutes. Drain and drizzle with olive oil.

In a large skillet, melt butter over medium heat. Add garlic and sauté for about 30 seconds until fragrant.

Pour in heavy cream, whisk continuously until slightly bubbly and thickened, about 2-3 minutes. Season with salt, pepper, paprika, and Italian seasoning.

Gradually stir in Parmesan cheese until melted and sauce is smooth. Adjust consistency with more cream if needed.

Fold in spinach and sun-dried tomatoes, allowing spinach to wilt for about 2 minutes.

Add cooked ravioli to the sauce and gently toss until fully coated. Simmer over low heat for about 1 minute.

Serve garnished with extra Parmesan and red pepper flakes if desired.