Bring a large pot of salted water to a rolling boil. Cook the ravioli according to package instructions: 3-5 minutes for fresh, 5-7 minutes for frozen. Drain and set aside.

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

Pour in crushed tomatoes and heavy cream. Stir in dried basil, oregano, and salt and pepper. Simmer gently for 5-7 minutes.

Add chopped spinach and cook for 2-3 minutes until wilted.

Fold in cooked ravioli and heat for 2 minutes. Add reserved pasta water if needed.

Stir in grated Parmesan cheese until melted. Serve with fresh basil leaves as garnish.