The key to this dish lies in selecting the right ingredients—fresh, vibrant, and full of flavour. I always reach for good quality store-bought ravioli to keep things easy, but you could absolutely make your own if you have the time. The sun-dried tomatoes are a small but mighty ingredient here, bringing a punch of tang and sweetness that transforms the sauce. Spinach adds freshness and colour, while the cream and parmesan create that irresistible richness I learned to appreciate during my years in restaurant kitchens.

• 1 package (about 9 ounces) cheese or spinach ravioli
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped (preferably packed in oil)
• 2 cups fresh spinach
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish

Substitution tip: You can swap heavy cream for half-and-half or coconut cream for a lighter or dairy-free version, though the sauce won’t be quite as rich.