1. Bring a large pot of salted water to boil. Cook ravioli according to package directions, just until al dente. Drain gently and set aside, drizzling with a little olive oil to prevent sticking. 2. In a large skillet, heat olive oil and butter over medium. Sauté onion until softened, about 3–4 minutes. Add garlic and cook another 30 seconds. 3. Pour in broth and simmer 1–2 minutes, scraping up any browned bits. Lower heat, stir in cream, and simmer 3–4 minutes until slightly thickened. 4. Add Parmesan, salt, black pepper, and red pepper flakes. Stir until cheese melts into sauce. 5. Add sun-dried tomatoes and spinach, cooking just until spinach wilts. 6. Add cooked ravioli to skillet and gently toss to coat. Garnish with fresh basil and extra Parmesan before serving.