Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions, about 4-6 minutes. Drain and set aside.

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

Pour in heavy cream while whisking to combine. Add salt, black pepper, paprika, and Italian seasoning. Simmer for about 3-4 minutes while whisking.

Gradually add shredded Parmesan cheese to the sauce and whisk until melted and smooth, about 2-3 minutes.

Stir in baby spinach and sun-dried tomatoes, cooking until spinach wilts, about 2 minutes.

Toss drained ravioli in the skillet with the sauce, ensuring each piece is coated. Cook for another 1-2 minutes.

Garnish with additional Parmesan cheese and fresh herbs if desired before serving.