1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
3. Add the chopped sun-dried tomatoes to the skillet and stir for another 2 minutes, allowing them to soften slightly.
4. Toss in the fresh spinach leaves and cook until wilted, about 2-3 minutes.
5. Reduce the heat to low and pour in the heavy cream, stirring to combine with the tomatoes and spinach. Let it simmer for 5 minutes.
6. Stir in the grated Parmesan cheese and season the sauce with salt and pepper to taste.
7. Add the cooked ravioli to the skillet, gently tossing to coat the pasta in the creamy sauce.
8. Once everything is well combined and heated through, remove from heat and garnish with fresh basil leaves if desired.

There’s a certain magic in watching the sauce thicken and cling to each ravioli, much like the way our family stories and traditions have always embraced us.