1. Bring a large pot of salted water to a boil and cook the ravioli according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to burn it.
3. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer gently for about 2-3 minutes.
4. Stir in the Parmesan cheese, sun-dried tomatoes, and Italian seasoning. Allow the sauce to simmer until it thickens slightly, about 5 minutes.
5. Add the fresh spinach to the sauce and cook until wilted, about 2 minutes.
6. Season the sauce with salt and pepper to taste. If the sauce seems too thick, you can add a splash more chicken broth.
7. Gently toss the cooked ravioli in the sauce until well coated. Let everything heat through for another 2 minutes.
8. Serve immediately, garnished with fresh basil leaves if desired.

One tip I learned from my grandmother is to always taste the sauce before serving. Adjusting the seasoning to your preference makes all the difference.