Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until they float, about 3 to 5 minutes. Reserve 1/2 cup pasta water, drain, and set aside.

Melt the butter in a large skillet over medium heat. Add the shallot and cook for 2 minutes until softened. Stir in the garlic and red pepper flakes and cook for 30 seconds.

Add the sun-dried tomatoes and cook for 1 minute, stirring to coat them in the butter.

Pour in the broth and scrape up any browned bits. Add the cream and Parmesan, stir until smooth, and simmer for 3 to 4 minutes until the sauce thickens. Season with salt and pepper.

Add the drained ravioli and spinach to the skillet. Toss for 1 minute until the spinach wilts and the ravioli are coated. Serve immediately with extra Parmesan.