Creamy Tuscan Ravioli Made Stepwise

• Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions, usually about 3-4 minutes until they float to the top and are tender. Drain and set aside, reserving a little pasta water for later.
• While the ravioli cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant—be careful not to burn it. Toss in the halved cherry tomatoes and cook for 3-4 minutes until they soften and start to release their juices.
• Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Sprinkle in the Italian seasoning, salt, and pepper. Stir well to combine all the flavors.
• Pour in the heavy cream and stir to combine. Allow the mixture to simmer gently for 3-5 minutes until it thickens slightly. Stir in the grated Parmesan cheese until melted and the sauce is smooth. If it gets too thick, add a splash of reserved pasta water to loosen it up.
• Add the cooked ravioli to the skillet and gently toss to coat in the creamy sauce. Heat through for another minute or so, letting all the flavors meld. Serve immediately, garnished generously with fresh basil leaves.