Bring a large pot of salted water to a boil and cook the ravioli according to package directions (about 3–4 minutes for fresh or 4–6 minutes for frozen). Drain and set aside.
While the pasta cooks, heat the 12" skillet over medium heat and melt the butter.
Add the minced garlic to the melted butter and cook 1 minute, until fragrant.
Stir in the chopped sun-dried tomatoes and cook 1–2 minutes, stirring occasionally.
Add the chopped baby spinach and cook 1–2 minutes, until wilted.
Pour in the heavy cream and bring to a gentle simmer; cook 4–5 minutes, stirring occasionally, until slightly thickened.
Reduce heat to low and gradually stir in the grated Parmesan until melted and smooth.
Season the sauce with salt, black pepper, and nutmeg, then add the cooked ravioli and gently toss to coat evenly.
Garnish with the chopped fresh basil and serve immediately.
