Bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions (3-5 minutes for fresh, 5-7 minutes for frozen). Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Stir in crushed tomatoes and heavy cream, mixing well. Add basil, oregano, salt, and pepper. Simmer for 5-7 minutes until thickened.

Add chopped spinach and stir into the sauce. Heat for 2-3 minutes until the spinach is wilted.

Fold in the cooked ravioli and warm together for 2 minutes, adding pasta water if needed to loosen the sauce.

Remove from heat and stir in Parmesan cheese until melted. Serve garnished with fresh basil leaves and extra Parmesan if desired.