Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside.

Start on the sauce while the ravioli is boiling. Add the butter and 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow it to cook for 30 seconds or until fragrant. Add the onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and sun-dried tomatoes to the skillet and allow for it to become smooth and heat through; about 1-2 minutes.

When the ravioli is done, add it to the prepared sauce, stir to combine. The sauce should thicken significantly once the ravioli sits for a minute. Top with spinach, basil, and cover the pan and allow for it to just wilt. Once wilted, stir to combine, and top with freshly grated parmesan before serving!