Melt the unsalted butter in a large pan over medium heat. Once melted, sauté the finely diced garlic until it’s lightly browned and fragrant, taking care not to burn it.

Stir in the tomato puree and let it cook for another minute. Then, add the chicken stock, heavy cream, smoked paprika, and dried oregano. Season generously with salt and pepper and bring the mixture to a gentle simmer.

Incorporate the sun-dried tomatoes, chopped basil, and grated Parmesan cheese into the sauce. Allow it to simmer until the sauce thickens, which should take about 5 minutes, stirring occasionally.

Gently stir in the baby spinach leaves. Cook until they begin to wilt, then remove the pan from the heat to preserve their vibrant color and texture.

Boil the ravioli in a pot of salted water for 1 minute less than the package instructions indicate to prevent overcooking. Once done, drain the ravioli carefully.

Toss the drained ravioli in the creamy sauce for about 1 minute, ensuring the sauce thoroughly clings to the pasta before serving immediately for the best results.