Step 1

While you are making the sauce, boil your ravioli according to the package instructions and drain when finished. Add salt and 1 tablespoon of olive oil to your pasta water so that it does not stick.

Step 2

In a large saute pan, add the olive oil then melt the butter into the oil over medium heat. Add the Italian seasoning and cayenne pepper to the pan and swirl to combine.

Step 3

Add the minced garlic to the pan and cook for about 1 minute, or until the garlic is fragrant, not burnt. Add the wine to the pan and simmer for about 2 - 3 minutes.

Step 4

Stir in the heavy cream and bring just to a boil, then keep at a simmer for 6 - 8 minutes, whisking occasionally.

Step 5

Reduce the heat to low then add the finely grated parmesan cheese to the pan and whisk quickly to combine.

Step 6

Stir in the spinach and sundried tomatoes. Add the cooked ravioli to the sauce and gently stir and spoon the sauce over the ravioli to coat them. Serve hot and enjoy!