1-First Step: Mise en place (5 minutes) Gather everything. Measure 1 cup heavy cream, 1/2 cup chicken broth, 1 tsp garlic powder, 1 tsp Italian seasoning, and 1/2 cup grated Parmesan. Chop 1 cup baby spinach and drain 1/2 cup sun-dried tomatoes. Bring a large pot of salted water to boil for 20 oz refrigerated ravioli. Prep any cooked proteins like chicken or shrimp.

2-Second Step: Build the base sauce (3-4 minutes) In a medium saucepan over medium-high heat, combine heavy cream, chicken broth, garlic powder, Italian seasoning, and grated Parmesan. Whisk constantly until the sauce thickens slightly and cheese melts smooth. Keep stirring to avoid scorching.

3-Third Step: Add veggies and simmer (2-3 minutes) Stir in chopped spinach and drained sun-dried tomatoes. Lower to medium heat and simmer until spinach wilts, about 2 minutes. Add spinach near the end so it just wilts and keeps its color. Taste and adjust seasoning. If too thick, thin with small amounts of chicken broth or cream.

4-Fourth Step: Cook the ravioli (3-5 minutes) While sauce simmers, boil ravioli per package instructions until al dente. Use fresh ravioli for quicker cooking but watch closely to prevent bursting. Drain well, reserving 1/4 cup pasta water if needed to loosen sauce later.

5-Fifth Step: Combine and serve (1 minute) Pour drained ravioli into the saucepan or serve sauce over ravioli on plates. Toss in cooked proteins like chicken, shrimp, or sausage if using. Garnish with fresh chopped basil. For glossy sauce, stir in a splash of pasta water.