Cook the ravioli according to package instructions until al dente.
In a large skillet, heat olive oil over medium heat.
Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.
Stir in the baby spinach and cook until wilted, about 2-3 minutes.
Pour in the heavy cream, stirring to combine with the garlic and spinach.
Mix in the grated Parmesan cheese and Italian seasoning, stirring until the cheese melts and sauce thickens slightly.
Season with salt and pepper to taste and remove from heat.
Add the cooked ravioli to the sauce, gently folding to coat each piece evenly.
Serve hot, garnished with fresh basil.
