Start by gathering all your ingredients. Chop the sun-dried tomatoes and mince the garlic, so everything is ready to go when you start cooking.
In a large skillet, heat the olive oil and butter over medium heat. Once the butter has melted, add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to let it burn.
Pour in the chicken or vegetable broth and heavy cream. Stir well to combine, and bring the mixture to a gentle simmer.
Add the chopped sun-dried tomatoes and lemon juice to the skillet, stirring to incorporate them into the creamy sauce. Allow it to simmer for an additional 2 minutes.
Add the refrigerated cheese ravioli to the skillet. Stir gently to ensure they are well-coated with the sauce. Cook according to package directions, usually about 3-5 minutes, until they are tender and heated through.
Once the ravioli is cooked, stir in the fresh baby spinach, allowing it to wilt slightly in the heat of the sauce. This will add a lovely color and freshness to your dish.
Season the dish with salt and pepper to taste. If desired, top with fresh basil and freshly grated parmesan cheese for an extra flavor boost. Serve immediately and enjoy your delicious Creamy Tuscan Ravioli!
