Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter melts.
Add 3 cloves minced garlic and cook, stirring, for about 30 seconds until fragrant but not browned.
Pour in 1/2 cup chicken or vegetable broth, 1 cup heavy cream, 1 teaspoon lemon juice, and 1/4 cup sun-dried tomatoes; stir to combine.
Add 1 pound refrigerated cheese ravioli to the skillet and stir gently to coat with the sauce.
Bring to a simmer, then cover and reduce heat to medium-low; cook for 5 minutes with the lid on.
Uncover and stir the ravioli; if the sauce is still too thin, cover and cook for another minute until slightly thicker.
Stir in 1 cup packed fresh baby spinach and fresh basil if using; cover briefly and let the greens wilt for 1–2 minutes.
Season with salt and pepper to taste and sprinkle with freshly grated Parmesan if desired, then serve immediately.
