Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and cook, stirring frequently, until softened, about 3 minutes.
Add the minced garlic and cook for 30 seconds, stirring so it doesn't brown.
Stir in the basil, dried oregano, kosher salt, black pepper, and red pepper flakes and cook 30 seconds to bloom the flavors.
Pour in the crushed tomatoes and chicken broth, stir to combine, and bring to a gentle simmer.
Add the fresh ravioli to the simmering sauce and cook until the ravioli are heated through and tender, about 5 minutes, stirring occasionally.
Stir in the heavy cream and chopped sun-dried tomatoes and mix until the sauce is uniform.
Add the grated Parmesan and stir until melted and incorporated into the sauce.
Serve immediately and garnish with chopped flat-leaf parsley.
