Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package directions until tender. Drain and set aside, reserving about ¼ cup of pasta water.

In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook for 4–5 minutes, stirring occasionally, until golden and tender.

Stir in the minced garlic and cook for 1 minute, just until fragrant.

Pour in the heavy cream and vegetable or chicken broth. Stir well to combine, scraping up any bits from the pan.

Add Parmesan cheese and Italian seasoning, stirring until the sauce becomes smooth and creamy. Simmer for 2–3 minutes, allowing it to thicken slightly.

Season the sauce with salt and black pepper to taste.

Add the spinach and chopped sun-dried tomatoes to the skillet. Stir until the spinach wilts and the tomatoes soften.

Gently fold in the cooked ravioli, tossing to coat evenly in the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Remove from heat and stir in the fresh parsley. Taste and adjust seasoning if needed.

Serve immediately, garnished with extra Parmesan and parsley for a fresh finish.