Cook the ravioli in a large pot of salted boiling water according to package instructions for 4-6 minutes. Drain and toss with olive oil.

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

Pour in heavy cream and whisk to combine. Stir in salt, black pepper, paprika, and Italian seasoning. Simmer for 3-5 minutes.

Add Parmesan cheese gradually, stirring until melted and creamy. Adjust thickness with milk if needed.

Fold in spinach and sun-dried tomatoes, cooking for 2 minutes until spinach wilts.

Combine cooked ravioli with the sauce in the skillet. Simmer for 1 minute to absorb flavors.

Serve hot, garnished with extra Parmesan and optional red pepper flakes.