Combine 1 cup heavy cream, 1/2 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/2 cup grated Parmesan in a medium saucepan.
Whisk the sauce over medium-high heat until it begins to thicken, about 3–5 minutes.
Add 1 cup chopped spinach and 1/2 cup drained sun-dried tomatoes to the saucepan and simmer until the spinach wilts, about 1–2 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook 20 ounces refrigerated ravioli according to package instructions; drain well.
Serve the creamy Tuscan sauce over the cooked ravioli and enjoy.
