Bring a large pot of salted water to a rolling boil. Add the cheese ravioli and cook according to package directions, usually 3-5 minutes until they float. Drain and toss with olive oil.

Melt butter in a large skillet over medium heat, then sauté minced garlic until fragrant, about 30 seconds without browning.

Whisk in heavy cream, followed by salt, black pepper, paprika, and Italian seasoning. Let simmer for 2-3 minutes until slightly thickened.

Stir in Parmesan cheese until melted and combined, creating a smooth sauce.

Add chopped spinach and sun-dried tomatoes; cook for about 2 minutes until the spinach wilts.

Fold in the cooked ravioli, ensuring they are well-coated. Simmer for another minute to meld flavors.

Serve hot, garnished with extra Parmesan or red pepper flakes, if desired.